Special Mushroom Lasagna

Name: Special Mushroom Lasagna
Prep time: 2 h
Cook time: 55 min
Total time: 2 h 55 min
Yield: 12 servings.
Ingredients: 6 tablespoons butter, divided; 3-1/2 pounds sliced baby portobello mushrooms; 1 large onion, thinly sliced; 1 cup marsala wine; 8 garlic cloves, minced, divided; 2 tablespoons dried minced onion; 12 uncooked lasagna noodles; 5 tablespoons all-purpose flour; 1 teaspoon onion powder; 1/2 teaspoon white pepper; 1/2 teaspoon ground nutmeg; 1/4 teaspoon cayenne pepper; 3 cups whole milk; 1 package (8 ounces) cream cheese, softened; 1/2 cup minced chives; 1 jar (2 ounces) diced pimientos, drained; 1 tablespoon lemon juice; 1/2 teaspoon grated lemon zest; 1/2 teaspoon salt; 2 cups grated Parmesan cheese; 6 ounces fresh crabmeat, optional; CRUMB TOPPING:; 1 French bread demi-baguette (about 4 ounces); 1/2 cup grated Parmesan cheese; 2 tablespoons butter, melted; 1/2 cup minced chives

TOTAL TIME: Prep: 2 hours Bake: 55 min. + standing YIELD: 12 servings.

This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. —Amanda Blair, Lebanon, Oregon

Ingredients

6 tablespoons butter, divided
3-1/2 pounds sliced baby portobello mushrooms
1 large onion, thinly sliced
1 cup marsala wine
8 garlic cloves, minced, divided
2 tablespoons dried minced onion
12 uncooked lasagna noodles
5 tablespoons all-purpose flour
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 cups whole milk
1 package (8 ounces) cream cheese, softened
1/2 cup minced chives
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
2 cups grated Parmesan cheese
6 ounces fresh crabmeat, optional
CRUMB TOPPING:
1 French bread demi-baguette (about 4 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1/2 cup minced chives

Directions

1. In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes.
2. Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat.
3. Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce.
4. For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 423 calories, 22g fat (13g saturated fat), 60mg cholesterol, 616mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 17g protein.