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 calories
carbohydrate: 18.6 g
cholesterol: 192.4 mg
fat: 52.4 g
fiber: 0.7 g
protein: 32.5 g
saturatedFat: 33.7 g
servingSize: -
sodium: 1507.9 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 350 degrees F (175 degrees C).

  5. Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.

  6. Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.

Recipe Yield

1 lasagna

Recipe Note

Yummy alternative to traditional lasagna.

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