mushroom lasagna

Name: Mushroom Lasagna
Prep time: 40 min
Cook time: 45 min
Yield: 6
Ingredients: 1 cup(s) boiling water; 1 ounce(s) dried porcini mushrooms; 1 tablespoon(s) butter; 2 tablespoon(s) olive oil, divided; 11/4 cup(s) chopped shallots (about 4); 1-8 ounce(s) package presliced cremini mushooms; 1-4 ounce(s) package presliced exotic mushroom blend; 1 teaspoon(s) salt, divided; 1/2 teaspoon(s) greshly ground pepper, devided; 11/2 tablespoon(s) chopped fresh thyme; 6 clove(s) minced garlic; 1/2 cup(s) white wine; 3 ounce(s) 1/3 less fat cream cheese; 2 tablespoon(s) chopped chives; 3 ounce(s) 2% reduced-fat milk, divided; 1/4 cup(s) all-purpose flour; - cooking spray; 9 - no-boil lasagna noodles; 1/2 cup(s) grated parmigiano-reggiano cheese

(1 RATING)

33 Pinches 1 Photo

Ronda Krouch

Riverside, WY

Updated on Feb 11, 2012

Great Veggie Dish

Rate

prep time 40 Min

cook time 45 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make mushroom lasagna

Step 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.

Step 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.
Step 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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