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Mushroom Lasagna

Mushroom Lasagna
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina
12 ServingsPrep: 45 min. Bake: 40 min. + standing

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
© Taste of Home 2013

2 of 2

Mushroom Lasagna (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Nutrition Facts: 1 piece equals 230 calories, 11 g fat (5 g saturated fat), 25 mg cholesterol, 279 mg sodium, 23 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013