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Creamy Mushroom Lasagna with Fresh Tomatoes |
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Serves: 8 Print this RecipePrep Time: 1 hour (ready in 1 hour 25 minutes) - Yield: 8 servings LASAGNA 1 ounce (1 cup) dried porcini mushrooms 8 uncooked lasagna noodles 1 (15-ounce) container light ricotta cheese 2 eggs 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons olive or vegetable oil 5 ounces (1 2/3 cups) sliced cremini or white mushrooms 1 large garlic clove, minced 2 tablespoons dry sherry 1/4 cup whipping cream 8 ounces (2 cups) shredded provolone cheese TOMATOES 2 teaspoons olive or vegetable oil 2 tablespoons finely chopped shallots 1 garlic clove, minced 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves 6 large Italian plum tomatoes, chopped (2 cups) 1. Rehydrate porcini mushrooms as directed on package. Drain mushrooms; coarsely chop. Set aside. 2. Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water. 3. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, salt and pepper; mix well. Set aside. 4. Heat 2 teaspoons oil in large skillet over medium heat until hot. Add rehydrated porcini mushrooms, cremini mushrooms and minced large garlic clove; cook and stir 2 to 3 minutes or until mushrooms are tender. Add sherry; cook until most of the liquid has evaporated. Stir in cream; bring to a boil. Remove skillet from heat. 5. To assemble lasagna, drain lasagna noodles; arrange 4 noodles in bottom of sprayed dish. Spoon and spread half of cheese mixture over noodles. Evenly spoon half of mushroom mixture over cheese. Sprinkle with 1 cup of the provolone cheese. Repeat layers. Cover with foil. 6. Bake at 350°F. for 20 to 30 minutes or until filling is set and edges are bubbly. 7. While lasagna is baking, prepare tomatoes. In same large skillet, heat 2 teaspoons oil over medium heat until hot. Add shallots and 1 minced garlic clove; cook and stir until tender. Stir in basil and tomatoes; cook just until thoroughly heated. Spoon tomatoes over individual servings of lasagna. Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 11 g 55% * Cholesterol: 105 mg 35% * Sodium: 590 mg 25% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 22 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 45% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 2 High-Fat Meat, 1 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 2 High-Fat Meat, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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