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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. âGary Bachara, Wilson, North Carolina Ingredients:
9 uncooked lasagna noodles |
1 pound sliced fresh mushrooms |
2 cups chopped baby portobello mushrooms |
1 large sweet onion, chopped |
3 tablespoons olive oil |
1/2 cup minced fresh parsley |
2 thin slices prosciutto or deli ham, chopped |
2 garlic cloves, minced |
1-1/2 teaspoons italian seasoning |
2/3 cup white wine or chicken broth |
2 cans (14-1/2 ounces each) diced tomatoes, drained |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1 cup shredded parmesan cheese, divided |
1/2 cup heavy whipping cream |
1/4 cup milk |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
2. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
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