- 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 Galbani® Part Skim Mozzarella Cheese, divided
- 1 cup shredded Parmesan cheese, divided
- 1/2 cup heavy whipping cream
- 1/4 cup milk
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Mushroom Lasagna
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"Excellent!! This was delicious."
"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."
"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."
"Excellent recipe!! I will use more mushrooms next time but other than that, I followed the recipe exactly. My whole family loved it!"
"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!!!!"