Creamy Mushroom Lasagna with Fresh Tomatoes

[Guest guest]

* Exported from MasterCook *

 

Creamy Mushroom Lasagna with Fresh Tomatoes

 

Recipe By :Pillsbury® Complete Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Lasagna Mushrooms

Pasta Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

LASAGNA:

1 ounce (1 cup) dried porcini mushrooms

8 uncooked lasagna noodles

1 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 cremini or white mushrooms

1 large clove garlic -- minced

2 tablespoons dry sherry

1/4 cup whipping cream

8 ounces (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

 

1. Rehydrate porcini mushrooms as directed on package. Drain mushrooms;

coarsely chop. Set aside.

2. Meanwhile, cook lasagna noodles to desired doneness as directed on

package. Drain; place in cold water.

3. Heat oven to 350ºF. 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.

4. Heat 2 teaspoons oil in large skillet over medium heat until hot. Add

rehydrated porcini mushrooms, cremini 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.

5. 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.

6. Bake at 350ºF. for 20 to 30 minutes or until filling is set and edges are

bubbly.

7. 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.

 

 

- - - - - - - - - - - - - - - - - - -

 

mc-formatted and posted - Marisa