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home > recipes > vegetables > portobella mushroom lasagna
from US Portobella Mushroom Lasagna * Exported from MasterCook * Portabella Mushroom Lasagna Recipe By : Serge Zoritch Serving Size : 1 Preparation Time :0:00 Categories : Cheese, Italian, Main Dishes 1 Tablespoon Olive Oil 2 Large Portabella Mushrooms -- Sliced 1/4" Thick 2 Cloves Garlic -- Minced 1/2 Medium Onion -- Sliced 1 Tablespoon Thyme 1/4 Cup Dry White Wine 2 Cups Cream 1/4 Teaspoon Ground Nutmeg 1 Tablespoon Flour 1/2 Teaspoon Salt 12 Whole Whole Wheat Lasagna Noodles -- Cooked Al-Dente 1 Cup Mozzarella Cheese -- Grated 1 Cup Parmesan Cheese -- Grated 6 Ounces Prosciutto -- Sliced Thin Heat frying pan. Add olive oil and swirl to coat bottom. Add garlic and onions, and simmer until mixture begins to brown. Add mushrooms and stir. Add wine and thyme, and cook about 10 minutes or until mushrooms are done and most of the liquid is cooked off. Set aside to cool. Heat cream to a boil, in a small pan, on medium heat. reduce heat, add nutmeg and simmer about 10 minutes. Add salt and stir. Add flour, a little at a time, while whisking to blend evenly. Cook another 5 minutes continuously whisking until thickened. Set aside. Cook lasagna noodles al-dente, as per instructions. Rinse with cool water and drain well. In a 9"X9" oven proof pan/casserole, pour 1/4 cup of cream sauce and coat bottom. Cover with a single layer of noodles. Cover with cooked mushrooms spread evenly. Cover with another layer of noodles. Cover with a layer of Mozzarella. Cover with another layer of noodles. Cover with the Prosciutto. Cover with the final layer of noodles. Pour remaining cream sauce evenly over the ingredients. Cover with the Parmesan cheese. Cook in a mid. 350F oven for 20 minutes or until the top is just starting to brown. Serve and enjoy.

Portobella Mushroom Lasagna


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keyword: portobella
keyword: mushroom
keyword: lasagna
ethnicity: italian
recipes for vegetables
recipes by szoritch
Email Address:
(posted February 29, 2000)

from US

Portobella
Mushroom Lasagna

* Exported from MasterCook *

Portabella
Mushroom Lasagna

Recipe By : Serge Zoritch
Serving Size : 1 Preparation Time :0:00
Categories :
Cheese, Italian, Main Dishes

1 Tablespoon
Olive Oil
2 Large Portabella Mushrooms -- Sliced 1/4"
Thick
2 Cloves
Garlic -- Minced
1/2 Medium
Onion -- Sliced
1 Tablespoon
Thyme
1/4 Cup
Dry White Wine
2 Cups
Cream
1/4 Teaspoon Ground
Nutmeg
1 Tablespoon
Flour
1/2 Teaspoon
Salt
12 Whole Whole
Wheat Lasagna Noodles -- Cooked Al-Dente
1 Cup
Mozzarella
Cheese -- Grated
1 Cup
Parmesan
Cheese -- Grated
6 Ounces
Prosciutto -- Sliced
Thin

Heat
frying
pan. Add olive oil and swirl to coat bottom. Add garlic and onions, and simmer until mixture begins to brown. Add mushrooms and stir. Add wine and thyme, and cook about 10 minutes or until mushrooms are done and most of the liquid is cooked off. Set aside to cool.

Heat
cream to a boil, in a small pan, on medium heat. reduce heat, add nutmeg and simmer about 10 minutes. Add salt and stir. Add flour, a little at a time, while whisking to blend evenly. Cook another 5 minutes continuously whisking until thickened. Set aside.

Cook lasagna
noodles al-dente, as per instructions. Rinse with cool water and drain well.

In a 9"X9" oven
proof pan/casserole, pour 1/4 cup of
cream sauce and coat bottom. Cover with a single layer of noodles. Cover with cooked mushrooms spread evenly. Cover with another layer of noodles. Cover with a layer of Mozzarella. Cover with another layer of noodles. Cover with the Prosciutto. Cover with the final layer of noodles. Pour remaining cream sauce evenly over the ingredients. Cover with the Parmesan cheese.

Cook in a mid. 350F oven for 20 minutes or until the top is just starting to
brown.

Serve and enjoy.


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