Creamy Mushroom Lasagna
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Healthy, because
Even smarter
This delicious lasagna is a great source of protein and calcium. That said, it's high in calories and fat, so is best prepared as a special occasion dish, instead of a standard weeknight meal.
Serve this lasagna with a simple salad dressed in a citrus-forward vinaigrette to help cut the lasagna's fat.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups fresh Chanterelle
- 3 cups fresh Oyster mushrooms
- 3 cups fresh button Mushroom
- 6 Tbsps olive oil
- 4 shallots
- 2 cloves garlic cloves
- 1 fresh Basil
- ½ cup freshly grated Parmesan
- salt
- freshly ground peppers
- 1 Tbsp butter
- 1 Tbsp flour
- 1.333 cups light ligth cream
- 2 cups Mozzarella
- grated lemon zest (1/2 lemon)
- 10 sheets fresh Lasagne noodle (noodles)
- In addition
- butter (for greasing)
- freshly grated Parmesan (for sprinkling)
- 4 sprigs thyme (for garnish)
How healthy are the main ingredients?
Oyster mushroomMozzarellaChanterelleolive oilParmesangarlic clovePreparation
Kitchen utensils
1 Measuring cups, 1 Teaspoon, 1 deep bowl, 1 Immersion blender, 1 Plate, 2 Glasses, 1 Cutting board, 1 Small knife, 1 Ice Crusher
Preparation steps
1.
Preheat oven to 350°F.
2.
Clean the mushrooms well. Cut the large chanterelles in half, slice the oyster mushrooms into strips and slice the button mushrooms. Heat 4 tablespoons of the olive oil in a large frying pan and saute the mushrooms until tender. Pour off the liquid and drain the mushrooms in a colander. Wash the basil, shake dry, roughly chop and add to the mushrooms.
3.
Peel and finely dice the shallots and the garlic. Heat remaining 2 tablespoons olive oil in large frying pan and saute the shallots and garlic until translucent. Mix with the mushrooms in a bowl. Add the Parmesan and mix well. Season to taste with salt and pepper.
4.
Heat the butter in a saucepan, stir in the flour and whisk for a minute or two without browning. Gradually stir in the cream, bring to a boil and simmer the sauce for a few minutes while whisking until smooth and creamy. Remove from the heat. Stir the mozzarella cheese and grated lemon rind into the sauce. Season to taste with salt and pepper.
5.
Butter an 8 x 8-inch baking pan and fill with alternate layers of lasagna, mushroom mixture and cheese sauce, finishing with a layer of sauce. Sprinkle with additional Parmesan cheese and bake for about 30 minutes, or until golden brown. Serve garnished with thyme.
