We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Creamy Mushroom Lasagna with Fresh Tomatoes

(0)
  0 reviews
  • 60 min prep time
  • 1 hr 30 min total time
  • 19 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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)

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.
 

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
4%
Protein
22g
22%
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved