Mushroom Lasagna

Mushroom  Lasagna

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Lorraine Passero


every time I serve this I get WOWS Great flavor The soup makes the mushroom flavor pop


☆☆☆☆☆ 0 votes

1 Hr
1 Hr


  • 16 oz
    dry lasagna noodles
  • 2 lb
    asst sliced mushrooms ...button, portabella, shitake etc.
  • 1 can(s)
    cream of mushroom soup, undiluted
  • 1 jar(s)
    alfredo sauce or home made
  • 4 c
    ricotta cheese
  • 2 c
    mozzarella cheese shredded
  • 1/2 c
    grated parmesan or romano cheese
  • 1 can(s)
    cream or half and half
  • 1/2 c
    white wne
  • 1/4 c
    olive oil
  • 1 clove
    garlic chopped
  • ·
    salt and pepper

How to Make Mushroom Lasagna


  1. soak dry noodles in warm water for 15 min.,
    heat oven to 375 degrees
  2. mix half and half Alfredo sauce and mushroom soup in bowl
  3. saute mushrooms , garlic and oil till tender 4 min add wine saute 2 min
  4. spread two scoops of sauce in rectangular lasagna pan
  5. place 4 noodles lengthwise on sauce overlapping edges
  6. spread ricotta and half of mozzarella and parmesan cheese over noodles with a scoop of sauce
  7. place another 4 noodles on top of this layer
  8. spread mushrooms on top of noodles with a scoop of sauce
  9. place another layer of noodles
  10. spread remaining cheeses and sauce on this layer
  11. cover with tin foil and bake for 45 min till hot and bubby
    uncover and bake an additional 10 min let stand 5 min . before serving

Printable Recipe Card

About Mushroom Lasagna

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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