MUSHROOM LASAGNA WITH GARLIC PARMESAN CREAM SAUCE

Mushroom Lasagna with Garlic Parmesan Cream Sauce image

Yummy alternative to traditional lasagna.

Provided by Cherry Baumgartner

Categories Main Dish Recipes Pasta Lasagna Recipes

Time 1h42m

Yield 10

Number Of Ingredients 11

Ingredients

½ (8 ounce) package lasagna noodles
¼ cup butter, divided
6 large portobello mushroom caps, diced
salt and ground black pepper to taste
1 large Vidalia onion, diced
5 cloves garlic, minced
2 cups whole milk
2 cups heavy whipping cream
3 cups grated Parmesan cheese
3 cups crumbled feta cheese
3 cups shredded mozzarella cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Melt 2 tablespoons butter in a large pot over medium heat. Cook and stir portobello mushrooms until soft, 5 to 10 minutes. Season lightly with salt and pepper.
Melt remaining 2 tablespoons butter in a large pot over medium heat. Cook and stir onion and garlic in butter until deeply browned, about 25 minutes. Pour in milk and heavy cream; bring to a simmer. Whisk in Parmesan cheese until sauce thickens slightly. Remove from heat; season lightly with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C).
Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top.
Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 18.6 g, Cholesterol 192.4 mg, Fat 52.4 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 33.7 g, Sodium 1507.9 mg, Sugar 7 g