Mushroom Lasagna

Two kind of mushrooms add savory goodness to this mushroom lasagna dish, made with diced tomatoes and a cheesy Parmesan and mozzarella cream sauce.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 302 Calories

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese, divided
• 1 large sweet onion, chopped
• 1 (16 ounce) package sliced fresh mushrooms
• 1 (16 ounce) package uncooked lasagna noodles
• 2 cups chopped baby bella mushrooms
• 2 thin slices prosciutto, chopped
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 cup shredded part-skim mozzarella cheese, divided
• 0.25 cup milk
• 0.5 cup heavy cream
• 0.66666668653488 cup dry white wine
• 1.5 teaspoons Italian seasoning
• 0.5 cup minced fresh parsley

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 3

While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.

Step 4

Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.

Step 5

Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.

Step 6

Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.