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Mushroom Lasagna
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Savory mushroom lasagna with two types of mushrooms, diced tomatoes, and a creamy Parmesan and mozzarella sauce.
Ingredients:
  • 1 (16 ounce) package uncooked lasagna noodles
  • 3 tablespoons olive oil
  • 1 (16 ounce) package sliced fresh mushrooms
  • 2 cups chopped baby bella mushrooms
  • 1 large sweet onion, chopped
  • 0.5 cup minced fresh parsley
  • 2 thin slices prosciutto, chopped
  • 1.5 teaspoons Italian seasoning
  • 0.66666668653488 cup dry white wine
  • 2 (14.5 ounce) cans diced tomatoes, drained
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 0.5 cup heavy cream
  • 0.25 cup milk
Instructions:
  • Preheat oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking pan.
  • 1. In a large pot, bring lightly salted water to a boil. Add 9 lasagna noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain the noodles.
  • As noodles cook, heat oil in a Dutch oven over medium heat. Sauté mushrooms and onion until tender, about 5-7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for an additional 2 minutes. Pour in wine and cook until liquid evaporates, 3-5 minutes. Stir in tomatoes and cook until heated through, about 5 minutes.
  • Start by generously coating the bottom of the pan with the sauce. Arrange 3 noodles on top, followed by 1 1/3 cups of sauce, a sprinkle of mozzarella, and Parmesan cheeses. Repeat this process for the next 2 layers.
  • Mix together the cream, milk, and the rest of the mozzarella and Parmesan in a small bowl, then drizzle it over the lasagna.
  • Bake covered in the preheated oven for 30 minutes. Then, bake uncovered until the cheese is melted for an additional 10 minutes. Allow it to stand for 10 minutes before cutting.

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