Mushroom Lasagna

Mushroom Lasagna
Mushroom Lasagna

PREP TIME

--

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup boiling water

  • 1

    ounce dried porcini mushrooms

  • 1

    Tbsp. butter

  • 2

    Tbsp. olive oil, divided

  • 1 1/4

    cups chopped shallots (about 4)

  • 1

    (8-ounce) package pre-sliced cremini mushrooms

  • 1

    (4-ounce) package pre-sliced exotic mushroom blend

  • 1

    tsp. salt, divided

  • 1/2

    tsp. freshly ground black pepper, divided

  • 1 1/2

    Tbsp. chopped fresh thyme

  • 6

    garlic cloves, minced and divided

  • 1/2

    cup white wine

  • 1/3

    cup (3 ounces) 1/3-less-fat cream cheese

  • 2

    Tbsp. chopped fresh chives, divided

  • 3

    cups 2% reduced-fat milk, divided

  • 1.1

    ounces all-purpose flour (about 1/4 cup)

  • cooking spray

  • 9

    no-boil lasagna noodles

  • 1/2

    cup (2 ounces) grated Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 350 degrees F. 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. Melt butter in a large skillet over medium-high heat. Add 1 Tbsp. oil to pain; swirl to coat. Add shallots to pan; saute 3 minutes. Add cremini and exotic mushrooms, 1/2 tsp. salt and 1/4 tsp. pepper; saute 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; saute 1 minute. Stir in wine; bring to a boil. Cook 1minute 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 mushrooms. 4. Heat a saucepan over medium-high heat. Add remaining 1 Tbsp. oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; saute 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 tsp. salt, and remaining 1/4 tsp. 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. Spoon 1/2 cup sauce into a 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 degrees F for 45 minutes or until golden. Top with remaining 1 Tbsp. chopped chives.

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