Mixed Mushroom Lasagna With Parmesan Sauce Recipe

Name: Mixed Mushroom Lasagna With Parmesan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 tablespoons minced garlic; 3 teaspoons dried oregano; 1 tablespoon dried basil; 28 ounces canned crushed tomatoes; 1 teaspoon red pepper flakes (more or less, to personal taste); 2 lbs fresh mushrooms, sliced ((mixed, such as crimini, portobello, shitakes, porcini, etc.); ⅓ cup dry white wine; 12 lasagna noodles (from 8 ounce package of No-Boil such as Barilla); parmesan cheese, sauce; ¼ cup grated parmesan cheese; ⅓ cup flour; 2 ¾ cups 1% low-fat milk; ¼ cup dry sherry or ¼ cup white wine; ¼ teaspoon ground nutmeg; ¾ cup grated fresh parmesan cheese; 1 teaspoon butter; salt and pepper

Servings: persons

1 teaspoon olive oil
2 tablespoons minced garlic
3 teaspoons dried oregano
1 tablespoon dried basil
28 ounces canned crushed tomatoes
1 teaspoon red pepper flakes (more or less, to personal taste)
2 lbs fresh mushrooms, sliced ((mixed, such as crimini, portobello, shitakes, porcini, etc.)
⅓ cup dry white wine
12 lasagna noodles (from 8 ounce package of No-Boil such as Barilla)
parmesan cheese, sauce
¼ cup grated parmesan cheese
⅓ cup flour
2 ¾ cups 1% low-fat milk
¼ cup dry sherry or ¼ cup white wine
¼ teaspoon ground nutmeg
¾ cup grated fresh parmesan cheese
1 teaspoon butter
salt and pepper

1
Preheat oven to 425 degrees .
2
Spray a 13x9x2 inch glass baking dish with cooking spray.
3
Heat 1/2 teaspoon of olive oil in a large nonstick skillet over medium-high heat.
4
Add garlic and oregano and stir 30 seconds.
5
Add crushed tomatoes and 1/3 cup wine, basil, red pepper and bring to a boil.
6
Reduce heat and simmer until slightly thickened, about 6 minutes.
7
Season with salt and pepper to taste.
8
Set aside.
9
Heat 1/2 teaspoons olive oil in another large skillet over med-high heat.
10
Add mushrooms, saute until mushrooms begin to release juices, about 9 minutes.
11
Season the mushrooms with salt and pepper.
12
Set aside.
13
Spread 1/3 cup tomato sauce over bottom of prepared dish.
14
Arrange 3 lasagna noodles crosswise in dish.
15
Spread 3/4 cup Parmesan Sauce over.
16
Arrange 1/3 of the mushrooms over the sauce.
17
Spoon 1/2 cup tomato sauce over mushrooms.
18
Repeat layering 2 more times.
19
Top with 3 lasagna noodles, Spread remaining Parmesan Sauce over.
20
Drizzle with remaining tomato sauce, and Sprinkle with 1/4 cup Parmesan Cheese.
21
Cover lasagna with foil.
22
Bake 20 minutes.
23
Uncover and bake until noodles are tender and top is golden, about 25 minutes longer.
24
Let stand 10 minutes.
25
For Parmesan Sauce:
26
Whisk flour in a heavy medium sauce pan to remove any lumps, Gradually add 1 cup milk, whisking until smooth.
27
Add remaining milk, wine or sherry, and nutmeg.
28
Whisk over medium heat until mixture thickens and boils, about 4 minutes.
29
Remove from heat.
30
Stir in Parmesan and butter.
31
Season liberally to taste with salt and pepper.

1488

kcal

Calories

Fat

259

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 18 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 tablespoons minced garlic, 3 teaspoons dried oregano, 1 tablespoon dried basil, and more.

Yes, Mixed Mushroom Lasagna With Parmesan Sauce 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.

Mixed Mushroom Lasagna With Parmesan Sauce

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