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Mushroom Lasagna Recipe

Looking for an easy Mushroom Lasagna recipe? Learn how to make Mushroom Lasagna using healthy ingredients.


Submitted by laest69

Makes 6 servings



Julianna Grimes, Cooking Light JANUARY 2012

Recipe Ingredients for Mushroom Lasagna

1 cup boiling water
1 ounce dried porcini mushrooms
1 tablespoon butter
2 tablespoons olive oil, divided
1 1/4 cups chopped shallots (about 4)
8 ounce Mushrooms
4 ounce Mushrooms, Shiitake
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons chopped fresh thyme
6 garlic cloves, minced and divided
1/2 cup white wine
1/4 cup cream cheese
2 tablespoons chopped fresh chives, divided
3 cups 2% reduced-fat milk, divided
1 1/10 ounces all-purpose flour (about 1/4 cup)
1 Cooking spray
9 oz no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Recipe Directions for Mushroom Lasagna

  1. 1. Preheat oven to 350°.

  2. 2. 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.

  3. 3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 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 tablespoon chives. Add reserved porcini mushrooms.

  4. 4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 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.

  5. 5. Spoon 1/2 cup sauce into an 11 x 7-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° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

Categories

Vegetables, Main Dish, Vegetarian

Nutrition Facts
Serving Size 397.4g
Amount Per Serving
Calories
403
Calories from Fat
143
% Daily Value*
Total Fat
15.9g
24%
Saturated Fat
7.1g
35%
Trans Fat
0.0g
Cholesterol
61mg
20%
Sodium
622mg
26%
Potassium
528mg
15%
Total Carbohydrates
45.6g
15%
Dietary Fiber
2.5g
10%
Sugars
7.8g
Protein
16.7g
Vitamin A 19% Vitamin C 9%
Calcium 29% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • Contains alcohol
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