Recipe Cottage


LOCATION: Recipes >> Pasta Lasagna >> O L Mushroom 01

Print this Recipe    O L Mushroom 01

Mushroom Lasagna

1 ounce (1 cup) dried porcini mushrooms
8 uncooked lasagna noodles
15-ounce container 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 pepper
2 teaspoons olive oil or vegetable oil
5 ounces (1 2/3 cups) sliced crimini or white mushrooms
1 large clove garlic, minced
2 tablespoons dry sherry
1/4 cup whipping cream
8 ounces (2 cups) shredded Provolone cheese

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

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: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: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 Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.