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Truffled Wild Mushroom Lasagna

Photo: José Picayo; Styling: Jocelyne Beaudoin
Yield 8 servings (serving size: 1 piece)
You don't have to spend a lot on truffle oil; look for small 2- or 3-ounce bottles, which are less likely to go bad before you use up the oil.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek
  • 8 garlic cloves, thinly sliced
  • 3/8 teaspoon salt, divided
  • 7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided
  • 4 cups sliced shiitake mushroom caps (about 1 pound)
  • 2/3 cup Côtes du Rhône or other fruity red wine
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons white truffle oil
  • 1 teaspoon black pepper, divided
  • 2 1/2 cups 1% low-fat milk
  • 1 bay leaf
  • 2 tablespoons butter
  • 3 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 2 cups fat-free ricotta cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • Cooking spray
  • 8 ounces precooked lasagna noodles
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 424
  • fat 17.7 g
  • satfat 6.4 g
  • monofat 2.2 g
  • polyfat 8.1 g
  • protein 23.7 g
  • carbohydrate 41.3 g
  • fiber 2.8 g
  • cholesterol 31 mg
  • iron 2.6 mg
  • sodium 455 mg
  • calcium 393 mg

How to Make It

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.

  2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.

  3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

  4. Preheat oven to 350°.

  5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.