I’ve been obsessed with making this Mushroom Lasagna since I saw it in this month’s “Cooking Light,”and if you love mushrooms like I do, you need to block out the fungus-haters and make this happen, too.
Preferably on a night when you don’t have much crack-a-lackin’, because it takes a little time.
But it is so worth it.
In the end, you get this big sexy dish with layers of pasta, a creamy mushroom filling (mushrooms sautéed in butter with shallots, garlic, thyme, white wine, light cream cheese and chives) and a light mushroom sauce. The top layer of noodles is covered in Parmigiano-Reggiano, so as it bakes, the cheese melts and the pasta gets a little crisp.
What I’m saying is, if you find yourself stealing a few bites of that cheesy goodness while you’re putting away the leftovers, you’re in good company.
Just the thing for a cold, gray winter day.
(And it’s healthy, too, but we don’t have to focus on that. High-five!)
Slightly adapted from “Cooking Light”(January/February 2012)
Makes 6 servings
- 1 cup boiling water
- 1 ounce dried porcini mushrooms
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1 1/4 cups chopped shallots (about 4)
- 1 (8-ounce) package presliced cremini or white button mushrooms
- 1 (4-ounce) package presliced exotic mushroom blend
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 tablespoons chopped fresh thyme
- 6 garlic cloves, minced and divided
- 1/2 cup white wine
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 2 tablespoons chopped fresh chives, divided
- 3 cups 2% reduced-fat milk, divided
- 1 1/10 ounces all-purpose flour (about 1/4 cup)
- Cooking spray
- 9 no-boil lasagna noodles
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- Preheat oven to 350 degrees F.
- Combine 1 cup boiling water and dried porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
- For the Mushroom Filling: Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes.
- Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned.
- Add thyme and 3 garlic cloves; sauté 1 minute.
- Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
- Remove from heat; stir in cream cheese and 1 tablespoon chives.
- Add reserved porcini mushrooms.
- For the Sauce: Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
- Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture while whisking, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
- To Assemble: Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top.
- Bake for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.
Nutrition: 396 calories, 15.4 g fat, 17.1 g protein, 43.5 g carbs, 3.2 g fiber
One thought on “Meatless Monday: Light Mushroom Lasagna”
[…] Light Mushroom Lasagna (Ezra Pound Cake) Mushrooms and pasta together are a secret love of mine. Throw in cheese? I’m all in! […]
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