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.
3/4 cup (3 ounces) shredded sharp provolone cheese
9 cooked lasagna noodles
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
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.
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