Mushroom Lasagna with Garlic Parmesan Cream Sauce

Portobello mushrooms are layered with a creamy garlic sauce in this hearty lasagna with 3 kinds of cheese: feta, Parmesan, and mozzarella.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 17 mins
• Total Time: 1 hr 42 mins
• Calories: 672 Calories

Ingredients

• 2 cups whole milk
• 2 cups heavy whipping cream
• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 3 cups shredded mozzarella cheese
• ¼ cup butter, divided
• 1 large Vidalia onion, diced
• ½ (8 ounce) package lasagna noodles
• 6 large portobello mushroom caps, diced
• 3 cups grated Parmesan cheese
• 3 cups crumbled feta cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.

Step 6

Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.