Skip to main content

Creamy Mushroom Lasagna with Fresh Tomatoes

(0 reviews)
Creamy Mushroom Lasagna with Fresh Tomatoes
  • Prep Time 60 min
  • Total Time 1 hr 30 min
  • Servings 8
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Entertain vegetarian-style! Enjoy this cheesy mushroom lasagna that is topped with cooked tomatoes for a filling dinner.

Ingredients

LASAGNA

1
oz. (1 cup) dried porcini mushrooms
8
uncooked lasagna noodles
1
(15-oz.) container light ricotta cheese
2
eggs
1/2
cup grated Parmesan cheese
2
tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/2
teaspoon salt
1/8
teaspoon pepper
2
teaspoons olive or vegetable oil
5
oz. (1 2/3 cups) sliced cremini or white mushrooms
1
large garlic clove, minced
2
tablespoons dry sherry
1/4
cup whipping cream
8
oz. (2 cups) shredded provolone cheese

TOMATOES

2
teaspoons olive or vegetable oil
2
tablespoons finely chopped shallots
1
garlic clove, minced
2
tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
6
large Italian plum tomatoes, chopped (2 cups)

Directions

  • 1 Rehydrate dried mushrooms as directed on package. Drain mushrooms; coarsely chop. Set aside.
  • 2 Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain.
  • 3 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
  • 4 In large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, salt and pepper; mix well. Set aside.
  • 5 In large skillet, heat 2 teaspoons oil over medium heat until hot. Add rehydrated mushrooms, cremini mushrooms and minced large garlic clove; cook and stir 2 to 3 minutes or until mushrooms are tender. Add sherry; cook until most of the liquid has evaporated. Stir in cream; bring to a boil. Remove skillet from heat.
  • 6 To assemble lasagna, arrange 4 cooked noodles in bottom of sprayed dish. Spoon and spread 1/2 the cheese mixture over noodles. Evenly spoon 1/2 the mushroom mixture over cheese. Sprinkle with 1/2 the provolone cheese. Repeat layers. Cover with foil.
  • 7 Bake at 350°F. for 20 to 30 minutes or until filling is set and edges are bubbly.
  • 8 While lasagna is baking, prepare tomatoes. In same large skillet, heat 2 teaspoons oil over medium heat until hot. Add shallots and 1 minced garlic clove; cook and stir until tender. Stir in basil and tomatoes; cook just until thoroughly heated. Spoon tomatoes over individual servings of lasagna.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
190
)
Daily Value
Total Fat
21g
32%
(
Saturated Fat
11g
55%
)
Cholesterol
105mg
35%
Sodium
590mg
25%
Total Carbohydrate
26g
9%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
22g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet