Mushroom Lasagna Recipe
Mushroom Lasagna Recipe photo by Taste of Home

Mushroom Lasagna Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min. + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Mushroom Lasagna in Taste of Home April/May 2010, p39

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mushroom Lasagna

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 26, 2012

"Excellent!! This was delicious."

MY REVIEW
Reviewed Dec. 4, 2011

"I used all button mushrooms and it was delicious. Served at a shower along with a regular meat lasagna and the mushroom one was completly gone and people looking for more."

MY REVIEW
Reviewed Mar. 22, 2011

"Our vote was 4 stars everyone thought it was missing something we will try it again but were thinking fresh basil leaves or basil pasta dough. I made it using a regular fresh home made pasta and it came out fine."

MY REVIEW
Reviewed Mar. 8, 2011

"Excellent recipe!! I will use more mushrooms next time but other than that, I followed the recipe exactly. My whole family loved it!"

MY REVIEW
Reviewed Feb. 22, 2011

"This recipe was fairly easy as far as lasagna goes and very, very tasty! I made three minor changes: used half & half instead of heavy cream because I had it, used the "no bake" noodles, and I added Progresso parmesan breadcrumbs over the last layer of cheese. When the baking time was over, I broiled the lasagna for a few minutes to brown the parm breadcrumbs. My family enjoyed the recipe except for my five year old who doesn't like mushrooms (at least not at this age). The leftovers were just as tasty the next day for lunch. I also liked that this recipe was fairly low in calories. I will definitely make this one again! Yum!!!!"

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