Okay, I should have read the reviews before starting this recipe late on a weekday night. But the 8 servings made it worth it as I didn't have to cook for the rest of the week. I used button and cremini mushrooms. The mushroom cream you make with just 1% milk is fantastic, and while I was worried about the portion size when I looked at the pan, each piece was fully satisfying. Will be making again in the future.
Truffled Wild Mushroom Lasagna
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.
More From Cooking Light
- Calories: 424
- Fat: 17.7g
- Saturated fat: 6.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 8.1g
- Protein: 23.7g
- Carbohydrate: 41.3g
- Fiber: 2.8g
- Cholesterol: 31mg
- Iron: 2.6mg
- Sodium: 455mg
- Calcium: 393mg
- 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
- 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.
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