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Mushroom Lasagna with Creamy Béchamel

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings
Lots of porcini, shiitake, and cremini mushrooms are smothered in a creamy sauce for this tasty entrée. The white sauce, or béchamel, for the lasagna is thinner than traditional ones. It will just coat the back of a wooden spoon, but it thickens and soaks into the noodles as the lasagna bakes.

Ingredients

  • Mushroom filling:
  • 2 cups boiling water
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)
  • 3 cups sliced cremini mushrooms (about 1/2 pound)
  • 1/2 teaspoon salt
  • 1/2 cup Côtes du Rhône or other fruity red wine
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • B[SPECIAL_CHAR
  • 3 cups 1% low-fat milk
  • 2 tablespoons butter
  • 3 tablespoons sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • Remaining ingredients:
  • Cooking spray
  • 1 (8-ounce) package precooked lasagna noodles
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 304
  • caloriesfromfat 30 %
  • fat 10.3 g
  • satfat 5 g
  • monofat 3.5 g
  • polyfat 0.9 g
  • protein 17.5 g
  • carbohydrate 37.4 g
  • fiber 3.7 g
  • cholesterol 21 mg
  • iron 3.5 mg
  • sodium 671 mg
  • calcium 304 mg

How to Make It

  1. To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.

  2. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in 1/4 teaspoon pepper.

  3. To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

  4. Preheat oven to 350°.

  5. Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.