Best 2 Stuffed Mushroom Lasagna Recipes

Indulge in a culinary masterpiece that seamlessly blends the classic flavors of lasagna with the earthy charm of mushrooms. Our stuffed mushroom lasagna is a symphony of textures and tastes, featuring tender lasagna noodles, savory meat sauce, creamy ricotta cheese, and a medley of sautéed mushrooms. Each bite offers a delightful burst of flavors, from the rich and hearty sauce to the aromatic mushrooms and the delicate ricotta. Whether you're a seasoned cook or a beginner in the kitchen, our easy-to-follow recipe will guide you through every step of creating this delectable dish. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave your taste buds tantalized.

Let's cook with our recipes!

MUSHROOM LASAGNA

Mushroom Lasagna image

Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. -Gary Bachara, Wilson, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk

Steps:

Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

MUSHROOM LASAGNA

Mushroom Lasagna image

Mushroom lasagna for anyone that loves mushrooms!

Provided by Libbie Remmel

Categories Pasta and Noodles Pasta by Shape Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

1 (16 ounce) package uncooked lasagna noodles
3 tablespoons olive oil
1 (16 ounce) package sliced fresh mushrooms
2 cups chopped baby bella mushrooms
1 large sweet onion, chopped
½ cup minced fresh parsley
2 thin slices prosciutto, chopped
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
⅔ cup dry white wine
2 (14.5 ounce) cans diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
½ cup heavy cream
¼ cup milk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 34.3 g, Cholesterol 26.9 mg, Fat 12 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 302.6 mg, Sugar 4.9 g

Tips:

To save time, use a food processor to finely chop the mushrooms.
If you don't have a food processor, you can also grate the mushrooms using a box grater.
Be sure to squeeze out any excess moisture from the mushrooms before cooking them. This will help to prevent the lasagna from becoming watery.
Feel free to use any type of cheese that you like in this recipe. Mozzarella, ricotta, and Parmesan are all great options.
If you're short on time, you can use no-boil lasagna noodles. Just be sure to cook them according to the package directions before assembling the lasagna.
To make the lasagna ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 2 days before baking.
When you're ready to bake the lasagna, let it come to room temperature for 30 minutes before baking.
Serve the lasagna with a side salad or your favorite bread.

Conclusion:

This stuffed mushroom lasagna is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. It's packed with flavor and sure to be a hit with everyone at the table. So next time you're looking for a new lasagna recipe, give this one a try!