Mushroom and Yellow Pepper Lasagna

recipe
Smoky bacon and Marsala wine flavor a rustic, compact lasagna of shiitake, oyster, and button mushrooms layered between pasta and smothered with a creamy béchamel sauce. Make-ahead tip: Assemble the lasagna, cover tightly with foil, and freeze (uncooked) for up to a month. Let stand at room temperature 30 minutes before baking.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 305
Caloriesfromfat 30 %
Fat 10.2 g
Satfat 5.5 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 12.9 g
Carbohydrate 33 g
Fiber 2.1 g
Cholesterol 27 mg
Iron 2.3 mg
Sodium 558 mg
Calcium 239 mg

Ingredients

2 bacon slices
2 cups sliced shiitake mushroom caps (about 4 ounces)
2 cups sliced oyster mushroom caps (about 4 ounces)
1 (8-ounce) package presliced button mushrooms
1 cup chopped yellow bell pepper
3/4 cup chopped onion
2 garlic cloves, minced
1 1/2 teaspoons salt-free Creole seasoning
1/2 teaspoon dried oregano
1 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup Marsala wine
2 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
Cooking spray
9 cooked lasagna noodles
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 350°.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add mushrooms, bell pepper, onion, and garlic to pan; sauté 10 minutes or until tender. Add Creole seasoning, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 4 minutes.

Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, stirring with a whisk until well blended. Cook until slightly thick (about 8 minutes), stirring constantly (do not boil). Remove from heat. Add provolone, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, stirring until cheese melts.

Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of mushroom mixture and about 3/4 cup sauce. Repeat layers, ending with the noodles. Spread remaining sauce over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle evenly with mozzarella and bacon. Bake an additional 10 minutes. Let stand 15 minutes before serving.

Elizabeth Taliaferro,

Cooking Light

August 2004
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