Mushroom Lasagna
Recipe
Ingredients :
1 cup boiling
water
1 ounce dried
porcini mushrooms
1 tablespoon
butter
2 tablespoons
olive oil, divided
1 1/4 cups
chopped shallots (about 4)
1 (8-ounce)
package presliced cremini mushrooms
1 (4-ounce)
package presliced exotic mushroom blend
1 teaspoon salt,
divided
1/2 teaspoon
freshly ground black pepper, divided
1 1/2 tablespoons
chopped fresh thyme
6 garlic cloves,
minced and divided
1/2 cup white
wine
1/3 cup (3
ounces)
1/3-less-fat
cream cheese
3 cups 2%
reduced-fat milk, divided
1.1 ounces
all-purpose flour (about 1/4 cup)
Cooking spray
9 no-boil lasagna
noodles
1/2 cup (2
ounces) grated Parmigiano-Reggiano cheese
How to Make Mushroom
Lasagna :
Step 1
Preheat oven to
350°.
Step 2
Combine 1 cup
boiling water and porcini. Cover and let stand 30 minutes; strain mixture
through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
Step 3
Melt butter in a
large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to
coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms,
1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms
are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring
to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to
loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon
chives. Add reserved porcini mushrooms.
Step 4
Heat a saucepan
over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved
porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4
teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a
small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2
minutes or until slightly thick, stirring constantly with a whisk.
Step 5
Spoon 1/2 cup
sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking
spray, and top with 3 noodles. Spread half of mushroom mixture over noodles.
Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at
350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped
chives.