Real Recipes From Real Home Cooks ®

mushroom lasagna

(1 rating)
Recipe by
Ronda Krouch
Riverside, WY

Great Veggie Dish

(1 rating)
yield 6 serving(s)
prep time 40 Min
cook time 45 Min

Ingredients For mushroom lasagna

  • 1 c
    boiling water
  • 1 oz
    dried porcini mushrooms
  • 1 Tbsp
  • 2 Tbsp
    olive oil, divided
  • 11/4 c
    chopped shallots (about 4)
  • 1-8 oz
    package presliced cremini mushooms
  • 1-4 oz
    package presliced exotic mushroom blend
  • 1 tsp
    salt, divided
  • 1/2 tsp
    greshly ground pepper, devided
  • 11/2 Tbsp
    chopped fresh thyme
  • 6 clove
    minced garlic
  • 1/2 c
    white wine
  • 3 oz
    1/3 less fat cream cheese
  • 2 Tbsp
    chopped chives
  • 3 oz
    2% reduced-fat milk, divided
  • 1/4 c
    all-purpose flour
  • cooking spray
  • 9
    no-boil lasagna noodles
  • 1/2 c
    grated parmigiano-reggiano cheese

How To Make mushroom lasagna

  • 1
    Pre-heat oven to 350 F. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms. Melt butter in a large skillet over medium-high heat. Add 1 tbsp oil to pan; saute 3 minutes. Add cremini and exotic mushrooms, 1/2 tsp. salt, and 1/4 tsp. black pepper; saute 6 minutes or until mushrooms are browned.
  • 2
    Add thyme and 3 garlic cloves; saute 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tbsp. chives. Add reserved porcini remaining mushrooms. Heat a saucepan over medium-high heat. Add 1 tbsp. oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; saute 30 seconds.
  • 3
    Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 tsp. salt, and remaining pepper; bring to a boil. Combine remaing 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk. Spoon 1/2 cup sauce into an 11x7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350 F. for 45 minutes or until golden. Top with remaining 1 tbsp. chopped chives.

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