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Mushroom Lasagna with Creamy Bechamel Recipe

Mushroom Lasagna with Creamy Bechamel Recipe

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Ingredients

Count

Nutrition

221

Calories

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Ingredients:

Serving

2 cups boiling water
1 cup dried porcini mushrooms (about 1 oz)
1 tbsp olive oil
2 cups chopped onion
4 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 1/2 lb)
3 cups sliced cremini mushrooms (about 1/2 lb)
1/2 tsp salt
1/2 cup cotes du rhone or other fruity red wine
1 tbsp low-sodium soy sauce
1/4 cup chopped fresh parsley
2 tsp chopped fresh or 3/4 tsp dried rosemary
1/4 tsp freshly ground black pepper
3 cups 1% low-fat milk
2 tbsp butter
3 tbsp sifted all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
remaining ingredients
cooking spray
1 (8-oz) package precooked lasagna noodles
1 cup (4 oz) grated fresh parmesan cheese

Directions:

To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 1/2 cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in 1/4 teaspoon pepper.
To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
Preheat oven to 350°.
Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.11 Kcal (926 kJ)
Calories from fat	78.2 Kcal
		% Daily Value*
Total Fat	8.69g	13%
Cholesterol	15.33mg	5%
Sodium	466.09mg	19%
Potassium	610.8mg	13%
Total Carbs	25.1g	8%
Sugars	8g	32%
Dietary Fiber	4.64g	19%
Protein	11.18g	22%
Vitamin C	5.9mg	10%
Iron	40.9mg	227%
Calcium	201.8mg	20%

Amount Per 100 g
Calories	68.43 Kcal (287 kJ)
Calories from fat	24.2 Kcal
		% Daily Value*
Total Fat	2.69g	13%
Cholesterol	4.74mg	5%
Sodium	144.25mg	19%
Potassium	189.03mg	13%
Total Carbs	7.77g	8%
Sugars	2.47g	32%
Dietary Fiber	1.44g	19%
Protein	3.46g	22%
Vitamin C	1.8mg	10%
Iron	12.6mg	227%
Calcium	62.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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