Baked Mushroom Lasagna Recipe

Name: Baked Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large portabellas; 1/4 cup od Shitake's; 1 8oz Package of Button Mushrooms; I package of Whole Wheat Lasagna Noodles; 1 8 oz package of SMoked Gouda Cheese; 3 large Tomatoes; 4 oz of Ricotta Cheese; 1 small package of fresh basil; 1 small red onion; 1/2 cup GOOD red wine; Minced Garlic (5 tbsp)

Servings: persons

2 large portabellas
1/4 cup od Shitake's
1 8oz Package of Button Mushrooms
I package of Whole Wheat Lasagna Noodles
1 8 oz package of SMoked Gouda Cheese
3 large Tomatoes
4 oz of Ricotta Cheese
1 small package of fresh basil
1 small red onion
1/2 cup GOOD red wine
Minced Garlic (5 tbsp)

1
Sautee Mushrooms (all), red wine, onion, garlic together (8 min)
2
Prepare Noodles and set aside
3
(spray with cooking oil to keep from sticking together)
4
Begin with a layer of pasta
5
SLice tomatoes in thin round slices-
6
Place layer of tomatoes
7
Place layer of mushrooms
8
Place layer of Ricotta and basil
9
Place Layer of Gouda
10
Continue until you are happy with the thickness of your Lasagna -
11
Finish with a layer of the cheeses
12
Place in Preheated oven (400f)
13
Cook until Cheese on top is melted and bubbling!!!!!

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large portabellas, 1/4 cup od Shitake's, 1 8oz Package of Button Mushrooms, I package of Whole Wheat Lasagna Noodles, and more.

Yes, Baked Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Mushroom Lasagna

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