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Mushroom Lasagna Recipe
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Making lasagna is one of those things I always look forward to. Making a nice meat or vegetable sauce then layering it with thin sheets of pasta and cheese then baking it all in the oven. Lasagna is a traditional Italian dish and there is also a traditional English recipe from the 14th century similar to that of the Italians. The word lasagna originates from the Greek word lasagnum which was used to describe the baking dish or bowl that dishes were made in. Over time the name changed to lasagna and now refers to the actual meal. This recipe uses mushrooms which are full of nutritional benefits. Mushrooms are very high in fiber and low in sodium, calories, carbohydrates and fat. Mushrooms also contain potassium (helps control blood pressure) and essential B vitamins that are highly essential in vegetarian diets.
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Ingredients for
Mushroom Lasagna Recipe
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Uncooked Lasagna Sheets
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9
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Fresh Mushrooms
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1 pound
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Portobello Mushrooms
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2 cups
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Large Onion
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1, chopped
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Olive Oil
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3 tablespoons
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Fresh Parsley
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½ cup, chopped
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Beef Bacon
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2 slices, chopped
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Garlic Cloves
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2
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Mixed Dried Herbs
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1 teaspoon
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Black Pepper
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½ teaspoon
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Salt
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½ teaspoon
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Chicken Stock
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2
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Canned Tomatoes
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2 cans, diced
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Mozzarella Cheese
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1 cup, grated
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Parmesan Cheese
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1 cup, grated
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Double Cream
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½ cup
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Milk
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¼ cup
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Preparation Steps for
Mushroom Lasagna Recipe
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Cook the Lasagna sheets for half the time stated on the package. You only want to partially cook them at this stage.
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In a large saucepan, heat the oil and cook the bacon, onions and mushrooms until tender.
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Add the parsley, garlic, mixed herbs, salt and pepper. Cook for another 3 minutes.
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Pour in the chicken stock and cook while stirring until the liquid has evaporated. Add the tomatoes and cook for 2 minutes.
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Spread 1 cup of the cooked mushroom sauce in a greased 13 x 19 inch baking tin. Top with a layer of three lasagne sheets. Add 1 cup of the mushroom sauce. Top with a ¼ cup each of the mozzarella and parmesan cheese. Repeat these layers two more times.
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In a jug, mix the cream together with the milk and remaining cheeses. Spoon over the top of the layered mushrooms and lasagna sheets. Cover with foil and bake in the oven for 30 minutes at 350°F.
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Uncover the dish and bake for a further 10 minutes or until the cheese has melted. Leave it to rest for 10 minutes before serving.
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Serve with slices of Garlic bread.
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Mushroom Lasagna Recipe
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