Mushroom lasagna is a delicious dish and it also has many health benefits. Mushroom is a good source of antioxidants, selenium, potassium, copper, phytonutrients, vitamin B1 and B6. Because of the presence of these ingredients, mushrooms reduce the risk of prostate cancer and breast cancer.
As the cheese that is used to top up lasagna mushrooms is high in calories, you may opt for a reduced fat or fat free cheese. To make this recipe more healthy, substitute all-purpose flour with whole grains flour, as this is abundant with healthy dietary fibers.
Preparation Time – 20 minutes
Cooking Time – 1 hour
Total Time – 1 hour 25 minutes
Serves – 6
Boiling water – one cup
Dried porcini mushrooms – one ounce
Butter – one tablespoon
Olive oil – two tablespoons
Chopped shallots – one and quarter cups
Pre-sliced cremini mushrooms – one 8 ounce package
Pre-sliced exotic mushroom blend – one 4 ounces package
Salt – one teaspoon
Freshly ground black pepper – half teaspoon
Chopped fresh thyme – one and a half tablespoons
Minced garlic cloves – six
White wine – half cup
Less fat cream cheese – 1/3 cup
Chopped fresh chives – two tablespoons
Low fat milk – three cups
All-purpose flour – quarter cup
No-boil lasagna noodles – nine
Grated parmigiano reggiano cheese – half cup
Preheat the oven to a temperature of 350 degree F. Immerse porcini in a cup of boiling water for thirty minutes. Then strain the mixture through cheese cloth and reserve the mushrooms and liquid for later use.
Photo Credit: Greatwidesomewhere.com/2011/09/19/mmmm-monday-mushroom-lasagne
Keep a large skillet over medium flame and use it to melt the butter. Then add one tablespoon oil to the skillet and swirl. Now, add shallots and sauté them for about three minutes. Thereafter, add exotic and cremini mushrooms, half teaspoon salt and quarter teaspoon pepper and sauté for six minutes or till the mushrooms becomes brown in color. Then add thyme and garlic cloves to the skillet and sauté for another minute followed by wine.
Allow the mixture to boil and cook for a minute or till the liquid in the skillet gets evaporated. Take the skillet away from the flame and add one tablespoon chives, cream cheese and reserved porcini mushrooms to the skillet and keep aside.
Place a saucepan over the flame and add the remaining one tablespoon oil to the pan and swirl it to coat the pan. Now, add the remaining three cloves of garlic to the oil and sauté for thirty seconds. Then, add the reserved porcini liquid, 2 ¾ cups of milk, remaining quarter teaspoon pepper and half teaspoon salt to the pan and boil the mixture.
In a large bowl, combine the balance milk with the flour and add this flour mixture to the milk mixture and keep the entire contents over low flame with continuous stirring for two more minutes or till the sauce gets concentrated and thickened.
Take 11×7 inch baking dish and coat it with cooking spray. Then spread half cup of the prepared sauce in the pan and top it with three noodles followed by half of mushroom mixture. Repeat the process and make one more layer of sauce, noodles and mushroom mixture and finish it off by making a layer of sauce on top.
Sprinkle grated cheese on top and bake at 350 degree F for forty-five minutes or till the lasagna attain golden brown color. Garnish the lasagna with the remaining one tablespoon chopped chives and serve with tomato sauce and green salad.
Photo Credit: Devegetarier.nl/recepten/pasta-noedels-en-dumplings/groentelasagne