mushroom lasagna
every time I serve this I get WOWS Great flavor The soup makes the mushroom flavor pop
No Image
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 16 ounces dry lasagna noodles
- 2 pounds asst sliced mushrooms ...button, portabella, shitake etc.
- 1 can cream of mushroom soup, undiluted
- 1 jar alfredo sauce or home made
- 4 cups ricotta cheese
- 2 cups mozzarella cheese shredded
- 1/2 cup grated parmesan or romano cheese
- 1 can cream or half and half
- 1/2 cup white wne
- 1/4 cup olive oil
- 1 clove garlic chopped
- - salt and pepper
How To Make mushroom lasagna
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Step 1soak dry noodles in warm water for 15 min., heat oven to 375 degrees
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Step 2mix half and half Alfredo sauce and mushroom soup in bowl
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Step 3saute mushrooms , garlic and oil till tender 4 min add wine saute 2 min
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Step 4spread two scoops of sauce in rectangular lasagna pan
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Step 5place 4 noodles lengthwise on sauce overlapping edges
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Step 6spread ricotta and half of mozzarella and parmesan cheese over noodles with a scoop of sauce
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Step 7place another 4 noodles on top of this layer
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Step 8spread mushrooms on top of noodles with a scoop of sauce
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Step 9place another layer of noodles
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Step 10spread remaining cheeses and sauce on this layer
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Step 11cover 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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