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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
  • Total Time
    Prep: 45 min. Bake: 40 min. + standing
  • Makes
    12 servings

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

Directions

  • 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.
  • Spread 1 cup sauce in a greased 13x9-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.
  • 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.
Nutrition Facts
1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.

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