Creamy Mushroom Lasagna with Fresh Tomatoes

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

  • 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)
  • 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
    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.
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