Mushroom Lasagna
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary 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 shredded part-skim mozzarella cheese, divided
- 1 cup shredded Parmesan cheese, divided
- 1/2 cup heavy whipping cream
- 1/4 cup whole milk
