Mushroom Lasagna

Mushroom Lasagna
Adapted from tasteofhome.com
Mushroom Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 9

    uncooked lasagna noodles

  • 1

    pound sliced fresh mushrooms

  • 2

    cups chopped baby portobello mushrooms

  • 1

    large sweet onion, chopped

  • 3

    tablespoons olive oil

  • 1/2

    cup minced fresh parsley

  • 2

    thin slices prosciutto or deli ham, chopped

  • 2

    garlic cloves, minced

  • 1-1/2

    teaspoons Italian seasoning

  • 2/3

    cup white wine or chicken broth

  • 2

    cans (14-1/2 ounces each) diced tomatoes, drained

  • 1

    cup (4 ounces) shredded part-skim mozzarella cheese, divided

  • 1

    cup shredded Parmesan cheese, divided

  • 1/2

    cup heavy whipping cream

  • 1/4

    cup milk

Directions

Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

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