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Wild Mushroom Lasagna

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YIELD

servings

PREP

20 min

COOK

60 min

READY

1 hrs

Ingredients

4 6E+1
TABLESPOONS ML OLIVE OIL
3 3
CLOVES CLOVES GARLIC
minced
2 2
MEDIUM MEDIUM ONIONS
thinly sliced
1 453.6
POUND G MUSHROOMS, WILD *
¼ 59
CUP ML ITALIAN PARSLEY
chopped
1 15
TABLESPOON ML THYME
chopped *
¼ 59
CUP ML MARSALA WINE *
¼ 59
CUP ML BUTTER
¼ 59
0.6
TEASPOON ML NUTMEG
1 237
CUP ML MILK
2 473
CUPS ML FONTINA CHEESE *
12 12
EACH EACH LASAGNA NOODLES *
1 237
1 237
1 237
CUP ML BEEF STOCK

Directions

Preheat oven to 375℉ (190℃).

In a large skillet, heat olive oil, on med high heat.

Add garlic and onions and sauté 6 to 7 minutes.

Add mushrooms, parsley and thyme, sauté 5 minutes.

Stir in wine.

Simmer for 5 minutes and set aside.

In saucepan, make a roux with butter, flour and nutmeg.

Stir in broth and milk.

Cook til sauce thickens. Stir in Fontina Cheese.

In bottom of 12 x 8 inch baking dish arrange ⅓ noodles.

Spread with ¼ mushroom mixture and ¼ of the sauce.

Repeat, finishing with sauce.

Sprinkle with mozzarella and Parmesan.

Cover with foil and bake 30 minutes.

Remove foil, bake 10 more minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 1105 31% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 661mg 28%
Total Carbohydrate 49g 49%
Dietary Fiber 9g 36%
Sugars g
Protein 82g
Vitamin A 19% Vitamin C 19%
Calcium 47% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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