Home Style Mushroom Lasagna
Making this lasagna is a snap with
oven-ready lasagna noodles. No boiling required.
|
Ingredients |
|
4 Tbsp |
butter, divided |
60 mL |
|
4 cups |
thickly sliced mushrooms |
1 L |
|
3 cups |
prepared tomato sauce, divided |
750 mL |
|
3 Tbsp |
flour |
45 mL |
|
2 cups |
milk |
500 mL |
|
¼ tsp |
ground nutmeg |
1 mL |
|
½ tsp |
salt |
2 mL |
|
2 cups |
ricotta cheese |
500 mL |
|
2 cups |
grated mozzarella, divided |
500 mL |
|
½ cup |
grated parmesan, divided |
125 mL |
|
1 Tbsp |
chopped fresh basil, or 2 tsp (10 mL) dried parsley |
15 mL |
|
15-18 |
oven ready lasagna noodles |
15-18 |
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| Directions |
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Preheat oven to 375°F (190°C). In a large
fry pan, melt 2 Tbsp (30 mL) of the butter. Add mushrooms and
cook over medium-high heat until tender. Drain. Stir together
mushrooms and 1 cup (250 mL) of the tomato sauce; set aside.
To make the béchamel sauce, melt remaining butter in a small
saucepan; add flour, stirring to blend well. Add milk, nutmeg
and salt and cook over medium heat, stirring until thickened.
Remove from heat and set aside. In a bowl, stir together
ricotta, basil, 1 cup (250 mL) of the mozzarella, ¼ cup (50
mL) of the Parmesan and 1 cup (250 mL) of the béchamel sauce.
To assemble, spread 1 cup (250 mL) of the remaining tomato
sauce in the bottom of 13” x 9” (33 x 23 cm) lasagna dish.
Arrange a layer of 5 or 6 noodles over sauce, overlapping
slightly. Spread ricotta mixture evenly over noodles and
repeat with another layer of noodles. Top with mushroom tomato
layer and last layer of lasagna noodles. Spread with remaining
tomato sauce, covering the noodles completely, and drizzle
with béchamel sauce. Top with remaining mozzarella and
Parmesan. Cover with foil and bake for 35 min. or until
noodles are tender. Remove foil and bake for an additional 10
min. |
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Nutrient Content |
|
Per Serving: Energy 580.4 Kcal ·
Carbohydrate: 63.1 g · Protein: 30.6 g · Fat (Total): 22.5 g
· Calcium: 579.8 mg |
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