Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
White Lasagna With Mushrooms
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- #38576
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons butter
1 pound fresh mushrooms, sliced
1 teaspoon salt
2 1/2 cups milk
1 teaspoon lemon juice
1/2 cup flour
1/8 teaspoon cayenne pepper
1/2 cup minced parsley
8 ounces cooked lasagna noodles, drained
8 ounces mozzarella cheese, sliced
1 pound cottage cheese
1/2 cup Parmesan cheese
directions
Make this creamy mushroom sauce first. Melt butter in large sauce pan, add mushrooms and lemon juice. Saute mushrooms until wilted, about six minutes, stirring occasionally.
Blend in flour, salt and cayenne. Gradually stir in milk. Cook and stir until thick, about 5 minutes. Stir in parsley.
Spread about 1/2 cup of cream mushroom sauce in 13" x 9" baking pan. Make three layers each of noodles, cottage cheese, mozzarella cheese and remaining cream mushroom sauce and Parmesan cheese.
Bake at 325 degrees F for 45 minutes. Let stand for 20 minutes before cutting.
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nutrition data
531 calories, 23 grams fat, 49 grams carbohydrates, 32 grams protein per serving.
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