Mushroom Lasagna With Garlic Parmesan Cream Sauce Recipe

Name: Mushroom Lasagna With Garlic Parmesan Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (8 ounce) package lasagna noodles; 1/4 cup butter, divided; 6 large portobello mushroom caps, diced; salt and ground black pepper to taste; 1 large Vidalia onion, diced; 5 cloves garlic, minced; 2 cups whole milk; 2 cups heavy whipping cream; 3 cups grated Parmesan cheese; 3 cups crumbled feta cheese; 3 cups shredded mozzarella cheese

Servings: persons

1/2 (8 ounce) package lasagna noodles
1/4 cup butter, divided
6 large portobello mushroom caps, diced
salt and ground black pepper to taste
1 large Vidalia onion, diced
5 cloves garlic, minced
2 cups whole milk
2 cups heavy whipping cream
3 cups grated Parmesan cheese
3 cups crumbled feta cheese
3 cups shredded mozzarella cheese

1
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
2
Melt 2 tablespoons butter in a large pot over medium heat. Cook and stir portobello mushrooms until soft, 5 to 10 minutes. Season lightly with salt and pepper.
3
Melt remaining 2 tablespoons butter in a large pot over medium heat. Cook and stir onion and garlic in butter until deeply browned, about 25 minutes. Pour in milk and heavy cream; bring to a simmer. Whisk in Parmesan cheese until sauce thickens slightly. Remove from heat; season lightly with salt and pepper.
4
Preheat oven to 350 degrees F (175 degrees C).
5
Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.
6
Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.

1583

kcal

Calories

122

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: 1/2 (8 ounce) package lasagna noodles, 1/4 cup butter, divided, 6 large portobello mushroom caps, diced, salt and ground black pepper to taste, and more.

Yes, Mushroom Lasagna With Garlic Parmesan Cream 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.

Mushroom Lasagna With Garlic Parmesan Cream Sauce

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