Mushroom Lasagna

Name: Mushroom Lasagna
Total time: 90
Yield: 12
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

Recipe by Libbie Remmel from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

12 servings

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1 (16 ounce) package uncooked lasagna noodles
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3 tablespoons olive oil
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1 (16 ounce) package sliced fresh mushrooms
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2 cups chopped baby bella mushrooms
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1 large sweet onion, chopped
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½ cup minced fresh parsley
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2 thin slices prosciutto, chopped
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2 cloves garlic, minced

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1 ½ teaspoons Italian seasoning
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⅔ cup dry white wine
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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

Instructions

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.