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RECIPE
22 INGREDIENTS17 STEPS1HR 30MIN

Mushroom Lasagna

4.5
2 Ratings

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This lasagna dish is cheesy and delicious, with a meaty bite from the mushrooms and a luscious sauce speckled with fresh sage. A great vegetarian option for your meatless meals. Enjoy!
1HR 30MIN
Total Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients

US / METRIC
Servings:
6
Serves 6

Bechamel Sauce

3 cups
Warm  2% Reduced Fat Milk
1 cup
Gruyère Cheese , freshly grated
1/4 cup
Parmesan Cheese , freshly grated
2 Tbsp
Fresh Sage , finely chopped
1 tsp

Lasagna

1/3 cup
Dried Mushrooms
1 Tbsp
1/2 cup
White Onions , diced
3 cloves
Garlic , minced
8 oz
Cremini Mushrooms , washed, trimmed, sliced
2 Tbsp
Worcestershire Sauce
3/4 cup
Ricotta Cheese
1
Large  Egg
1 Tbsp
Fresh Sage , finely chopped
1/2 tsp
12.5 oz
Lasagna Sheets
1 1/2 cups
Mozzarella Cheese , shredded

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Nutrition Per Serving

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CALORIES
667
FAT
41.9 g
PROTEIN
33.8 g
CARBS
43.6 g

Cooking Instructions

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Step 1
In a medium saucepan over medium heat, melt the Unsalted Butter (3 tablespoon). Once melted, stir in All-Purpose Flour (3 tablespoon) and cook for 1 minute, stirring often as you don't want it to brown.
Step 2
Add 2% Reduced Fat Milk (1 cup), whisking constantly until mixture comes to a boil and is smooth.
Step 3
Add 2% Reduced Fat Milk (1 cup), whisking until mixture again reaches a boil.
Step 4
Stir in 2% Reduced Fat Milk (1 cup) and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often to prevent burning.
Step 5
Remove from heat and stir in both the Gruyère Cheese (1 cup) and Parmesan Cheese (1/4 cup). Add Fresh Sage (2 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Stir until cheese has melted and mixture is smooth.
Step 6
Cover with plastic wrap directly on the surface of sauce and set aside until ready with the remainder of dish, or you can refrigerate at this point and use later.
Step 7
Rehydrate Dried Mushrooms (1 ounce) as per package directions. Allow to cool slightly and coarsely chop.
Step 8
Heat a large skillet over medium heat and add Olive Oil (1 tablespoon). Sauté White Onion (1/2 cup) for 2 to 3 minutes until soft. Add Garlic (3 clove) and continue to cook for 1 minute.
Step 9
Add both wild and Cremini Mushroom (8 ounce) to the pan, and cook until soft and most of the liquid has evaporated. Stir in Worcestershire Sauce (2 tablespoon) and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
Step 10
In a medium-size bowl, stir together Ricotta Cheese (3/4 cup), Grated Parmesan Cheese (1/2 cup), Egg (1), Fresh Sage (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Step 11
When mushroom mixture has cooled, stir into cheese mixture. Set aside.
Step 12
Preheat oven to 350 degrees F (176 degrees C).
Step 13
Spray an approximate 11"x7" shallow casserole or lasagna pan with non stick spray.
Step 14
If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with Lasagna Sheets (360 gram), try not to overlap them too much.
Step 15
Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2 to 3 tablespoons of Mozzarella Cheese (1 1/2 cup). Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese.
Step 16
Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes, or an instant-read thermometer reads 170 degrees F (75 degrees C).
Step 17
Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving. Enjoy!

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Nutrition Per Serving
Calories
667
% Daily Value*
Fat
41.9 g
54%
Saturated Fat
18.1 g
90%
Trans Fat
0.2 g
--
Cholesterol
199.8 mg
67%
Carbohydrates
43.6 g
16%
Fiber
5.3 g
19%
Sugars
10.1 g
--
Protein
33.8 g
68%
Sodium
1523.0 mg
66%
Vitamin D
0.6 µg
3%
Calcium
781.4 mg
60%
Iron
2.8 mg
16%
Potassium
320.9 mg
7%
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