Mushroom Lasagna

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.

3. 3

   Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; saute 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; saute 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.

4. 4

   Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; saute 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

5. 5

   Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350u00b0 for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

No nutritional information available.

No additional tips available.