Wild Mushroom Lasagne Recipe

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


Submitted by gumboux

Makes 8 servings



Bechamel Sauce Note: allow for higher calorie content if using shitake mushrooms in the wild mushroom mix

Recipe Ingredients for Wild Mushroom Lasagne


Mushroom filling:
2 cups boiling water
1 cup dried mushrooms (about 1 ounce)
1 tablespoon olive oil
2 cups chopped onion
4 garlic cloves, minced
12 cups wild mushrooms (about 2 pounds)
1/2 teaspoon salt
1/2 cup red wine
1 tablespoon low-sodium soy sauce
1/4 cup chopped fresh parsley
2 teaspoons fresh rosemary (3/4 teaspoon dried)
1/4 teaspoon freshly ground black pepper

Béchamel:
3 cups 2% low-fat milk
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Remaining ingredients:
8 ounce lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese

Recipe Directions for Wild Mushroom Lasagne

  1. To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.

  2. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in 1/4 teaspoon pepper.

  3. To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

  4. Preheat oven to 350°.

  5. Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.

Categories

Main Dish

Nutrition Facts
Serving Size 363.5g
Amount Per Serving
Calories
285
Calories from Fat
98
% Daily Value*
Total Fat
10.9g
17%
Saturated Fat
5.5g
28%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
661mg
28%
Potassium
597mg
17%
Total Carbohydrates
30.5g
10%
Dietary Fiber
2.0g
8%
Sugars
8.1g
Protein
15.6g
Vitamin A 10% Vitamin C 13%
Calcium 27% Iron 7%
* 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
  Good points
  • High in phosphorus
  • High in riboflavin
  •   Bad points
  • Contains alcohol
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