White Lasagna With Mushrooms And Prosciutto Recipes

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MUSHROOM LASAGNA



Mushroom Lasagna image

Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. -Gary Bachara, Wilson, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk

Steps:

  • Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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