Mushroom Lasagna with Garlic Parmesan Cream Sauce recipe
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Ingredients
- ½ (8 ounce) package lasagna noodles ¼ cup butter, divided 6 large portobello mushroom caps, diced salt and ground black pepper to taste 1 large Vidalia onion, diced 5 cloves garlic, minced 2 cups whole milk 2 cups heavy whipping cream 3 cups grated Parmesan cheese 3 cups crumbled feta cheese 3 cups shredded mozzarella cheese
Nutrition Info
- 671.7 caloriescarbohydrate: 18.6 gcholesterol: 192.4 mgfat: 52.4 gfiber: 0.7 gprotein: 32.5 gsaturatedFat: 33.7 gservingSize: -sodium: 1507.9 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Lasagna with Garlic Parmesan Cream Sauce
Directions
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Melt 2 tablespoons butter in a large pot over medium heat. Cook and stir portobello mushrooms until soft, 5 to 10 minutes. Season lightly with salt and pepper.
Melt remaining 2 tablespoons butter in a large pot over medium heat. Cook and stir onion and garlic in butter until deeply browned, about 25 minutes. Pour in milk and heavy cream, bring to a simmer. Whisk in Parmesan cheese until sauce thickens slightly. Remove from heat, season lightly with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C).
Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.
Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.