Creamy Mushroom Lasagna with Fresh Tomatoes

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

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  • prep time 60 min
  • total time 1 hr 30 min
  • ingredients 19
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
11g,
11%
),
Cholesterol
105mg
105%;
Sodium
590mg
590%;
Total Carbohydrate
26g
26%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
45%;
Iron
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.