Mushroom And Yellow Pepper Lasagna Recipe

Name: Mushroom And Yellow Pepper Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bacon slices; 2 cups sliced shiitake mushroom caps (about 4 ounces); 2 cups sliced oyster mushroom caps (about 4 ounces); 1 (8-ounce) package presliced button mushrooms; 1 cup chopped yellow bell pepper; 3/4 cup chopped onion; 2 garlic cloves, minced; 1 1/2 teaspoons salt-free Creole seasoning; 1/2 teaspoon dried oregano; 1 teaspoon salt, divided; 3/4 teaspoon black pepper, divided; 1 cup Marsala wine; 2 tablespoons butter; 3 tablespoons all-purpose flour; 2 1/2 cups 1% low-fat milk; 3/4 cup (3 ounces) shredded sharp provolone cheese; Cooking spray; 9 cooked lasagna noodles; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Servings: persons

2 bacon slices
2 cups sliced shiitake mushroom caps (about 4 ounces)
2 cups sliced oyster mushroom caps (about 4 ounces)
1 (8-ounce) package presliced button mushrooms
1 cup chopped yellow bell pepper
3/4 cup chopped onion
2 garlic cloves, minced
1 1/2 teaspoons salt-free Creole seasoning
1/2 teaspoon dried oregano
1 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup Marsala wine
2 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
Cooking spray
9 cooked lasagna noodles
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1
Preheat oven to 350u00b0.
2
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add mushrooms, bell pepper, onion, and garlic to pan; saute 10 minutes or until tender. Add Creole seasoning, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 4 minutes.
3
Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, stirring with a whisk until well blended. Cook until slightly thick (about 8 minutes), stirring constantly (do not boil). Remove from heat. Add provolone, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, stirring until cheese melts.
4
Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of mushroom mixture and about 3/4 cup sauce. Repeat layers, ending with the noodles. Spread remaining sauce over noodles. Cover and bake at 350u00b0 for 30 minutes. Uncover; sprinkle evenly with mozzarella and bacon. Bake an additional 10 minutes. Let stand 15 minutes before serving.

1586

kcal

Calories

Fat

217

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 19 ingredients. The key ingredients include: 2 bacon slices, 2 cups sliced shiitake mushroom caps (about 4 ounces), 2 cups sliced oyster mushroom caps (about 4 ounces), 1 (8-ounce) package presliced button mushrooms, and more.

Yes, Mushroom And Yellow Pepper 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.

Mushroom And Yellow Pepper Lasagna

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