Mushroom Lasagna Recipe

Mushroom Lasagna Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Mushroom Lasagna Recipe

Prep: 45 min. Bake: 40 min. + standing

Yield: 12 Servings

45 40 85

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. Yield: 12 servings.

Nutritional 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.

Originally published as Mushroom Lasagna in Taste of Home April/May 2010, p39

Draining Lasagna Noodles

To keep lasagna from becoming watery when baking, it's important to drain the noodles well. Here's a good way to do that: Drain and rinse the cooked noodles in a colander. Take each noodle, shake off excess water and lay flat on pieces of waxed paper until most of the water has evaporated.