Creamy Mushroom Lasagna - Cook For Your Life

Creamy Mushroom Lasagna

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 17 ingredients

This Creamy Mushroom Lasagna is rich and comforting, and a great dish to make for friends and family. It’s the blend of savory balsamic mushrooms and creamy béchamel sauce that make this lasagna...


Ingredients

  • 8 ounces of whole wheat lasagna
  • ½ cup breadcrumbs
  • ½ cup Parmesan cheese, grated

For the Bechamel Sauce:

  • 12 tablespoons butter
  • 2/3 cup all-purpose flour
  • 6 cups warm milk, or stock
  • 2 teaspoons salt
  • 1 teaspoon nutmeg, freshly grated
  • 2 tablespoons Parmesan, grated (optional)
  • Pepper, to taste

For the Balsamic Sautéed Mushrooms:

  • 2 tablespoons olive oil
  • 2 sprigs of fresh thyme, leaves stripped
  • garlic cloves
  • 3 large shallots, thinly sliced
  • 2 pounds portabella mushrooms, caps wiped with a damp cloth and cut into ½-inch cubes
  • Sea salt, to taste
  • ¼ cup Saba mosto cotto

 

Nutrition Facts

Calories

657 cals

Fat

43 g

Saturated Fat

24 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

13 g

Carbohydrates

49 g

Sugar

21 g

Fiber

5 g

Protein

23 g

Sodium

1275 mg

Directions

  1. Preheat the oven to 400 degrees F. Oil an 11 x 9 x 2 baking pan. Set aside. Make the Bechamel Sauce and Mushrooms as outlined.
  2. Bring a pot of salted water to a boil. Add in the lasagna noodles and cook just until tender but still firm. They will continue to cook as you bake the lasagna. Drain the pasta.
  3. Spread about ¼ cup of béchamel sauce evenly over the bottom of the dish. Lay a single layer of noodles to cover the sauce. Spread on half of the mushrooms and cover with noodles. Spread 1 cup of the béchamel sauce and half of the Parmesan. Cover with another layer of lasagna noodles. Layer the remaining mushrooms, cover with another layer of lasagna and spread the remaining béchamel on top. Sprinkle with the remaining grated cheeses and breadcrumbs.
  4. Cover and bake for 20 minutes. Then uncover and bake for another 20 minutes or until the top is golden brown. Remove from oven and allow to cool slightly. Serve.

Chef Tips

Barilla sells pre-cooked lasagna sheets. They’re not whole wheat, but they are a time saver.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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