Thursday, January 19, 2012

Light Mushroom Lasagna

If you think I say that every recipe I post is delicious, it's because if I make a recipe that is not delicious, I do not bother posting it here. If it's ugly or the recipe needs tweaking, I don't post it. This, my friends, is a delicious recipe. Creamy, rich lasagna that is light because it uses skim milk and low fat cream cheese. This dish is pretty and delicious enough for company too. yum!

I made a couple of changes to the original recipe mostly because I am way too cheap to spend $10 for an ounce of dried porcini mushrooms, but I assure you you won't even notice.. I have made my changes in the recipe below. Look at the original link if you want the recipe with the dried porcinis.

Since I left out the fancy dried mushrooms, I doubled up on the button mushrooms.....and got this pretty package of fancy mushrooms.


sautee all of the mushrooms (button and fancy) in the skillet with the butter, olive oil, garlic and shallots

add the white wine and let it cook down a little bit

stir in the cream cheese and green onions

whip up the bechamel sauce

and put a layer of it in the bottom of the dish

start the layering


End with a layer of sauce and parmesan cheese

Take out a bubbly creamy delicious lasagna

serve with a simple salad and some crusty bread

mmmmmmmmmm


Mushroom Lasagna

Slightly adapted from Ezra Pound Cake originally from “Cooking Light”(January/February 2012)
Makes 6 servings
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 1 1/4 cups chopped shallots (about 4)
  • 1 (12-ounce) package presliced cremini or white button mushrooms
  • 1 (4-ounce) package presliced exotic mushroom blend
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons chopped fresh thyme
  • 6 garlic cloves, minced and divided
  • 1/2 cup white wine
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh chives, divided
  • 3 cups 2% reduced-fat milk, divided
  • 1 1/10 ounces all-purpose flour (about 1/4 cup)
  • Cooking spray
  • 9 no-boil lasagna noodles
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  1. Preheat oven to 350 degrees F
  2. For the Mushroom Filling: Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes.
  3. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned.
  4. Add thyme and 3 garlic cloves; sauté 1 minute.
  5. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  6. Remove from heat; stir in cream cheese and 1 tablespoon chives
  7. For the Sauce: Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
  8. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture while whisking, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
  9. To Assemble: Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top.
  10. Bake for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

1 comment:

Nancy said...

Yum indeed! I might like to add some fresh spinach to this as well. Thanks for sharing.