Creamy Mushroom Lasagna with Fresh Tomatoes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 30-60 minutes
Ingredients:
***LASAGNA***
1 cup dried porcini mushrooms
8 uncooked lasagna noodles
1 container (15 ounce size) light ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
OR
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil or vegetable oil
1 2/3 cup sliced crimini or white mushrooms
1 clove garlic, minced
2 tablespoons dry sherry
1/4 cup whipping cream
2 cups shredded provolone cheese
***TOMATOES***
2 teaspoons olive or vegetable oil
2 tablespoons finely chopped shallots
1 clove garlic, minced
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
6 large Italian plum tomatoes, chopped
Directions:
Rehydrate porcini mushrooms as directed on package. Drain mushrooms; coarsely chop. Set aside.
Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
Heat oven to 350 degrees F. Spray 13 x 9-inch (3-quart) baking dish with nonstick cooking spray.
In large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, salt, and pepper; mix well. Set aside.
Heat 2 teaspoons oil in large skillet over medium heat until hot.
Add rehydrated porcini mushrooms, crimini mushrooms and minced large garlic clove; cook and stir 2 to 3 minutes or until mushrooms are tender.
Add sherry; cook until most of the liquid has evaporated. Stir in cream; bring to a boil. Remove skillet from heat.
To assemble lasagna, drain lasagna noodles; arrange 4 noodles in bottom of sprayed dish. Spoon and spread half of cheese mixture over noodles. Evenly spoon half of mushroom mixture over cheese. Sprinkle with 1 cup of the provolone cheese.
Repeat layers. Cover with foil.
Bake at 350 degrees F for 20 to 30 minutes or until filling is set and edges are bubbly.
While lasagna is baking, prepare tomatoes.
In same large skillet, heat 2 teaspoons oil over medium heat until hot.
Add shallots and 1 minced garlic clove; cook and stir until tender. Stir in basil and tomatoes; cook just until thoroughly heated.
Spoon tomatoes over individual servings of lasagna.
Recipe Location: https://www.cdkitchen.com/recipes/recs/24/Creamy_Mushroom_Lasagna_with_Fresh_Tomat13627.shtml
Recipe ID: 15369
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