Creamy Mushroom Lasagna

this rich and creamy vegetarian lasagna takes delicious with our Escarole and Olive Salad.

Ingredients

• 6 no-boil lasagna noodles
• 2 tsp. canola oil
• 1 clove garlic
• ½ tsp. fresh thyme leaves
• 1 package cremini mushrooms
• 8 oz. shiitake mushrooms
• 2 tbsp. dry sherry
• 1 tbsp. butter (no substitutions)
• 3 tbsp. all-purpose flour
• 2 c. whole milk
• 1 pinch ground nutmeg
• ¼ c. Grated Parmesan cheese

Directions

1. In shallow dish, soak lasagna noodles in warm water. Preheat oven to 375 degrees F. Line jelly-roll pan with foil.
2. In 12-inch skillet, heat oil on medium. Add garlic and thyme. Cook 30 seconds, stirring. Add all mushrooms, 1/4 cup water, and 1/8 teaspoon salt. Cook 3 to 5 minutes or until mushrooms are almost tender. Add sherry. Simmer 2 minutes or until slightly reduced. Remove from heat.
3. In 2-quart saucepan, melt butter on medium. Add flour. Cook 1 minute or until golden, stirring. Slowly whisk in milk. Heat to simmering on medium-high, whisking frequently. Simmer 2 minutes, whisking constantly. Remove from heat. Stir in nutmeg, half of Parmesan, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
4. Grease 2 baking dishes (about 6- by 5- by 1-inch). Spread 1/4 cup sauce in 1 dish. Top with 1 noodle, then one-fourth of mushrooms. Repeat layering once. Top with noodle and 1/4 cup sauce. Repeat with remaining ingredients in other dish. Top both with remaining cheese.
5. Place dishes in prepared pan. Cover with foil. Bake 15 minutes. Uncover; bake 25 minutes or until golden brown and bubbling. Let stand 5 minutes.

Creamy Mushroom Lasagna 2017-04-02T00:10:00-07:00 Rating: 4.5 Diposkan Oleh: Anonim