Saturday, June 12, 2010

Mushroom Lasagna

People were eating lasagna on a show I watched last night. And it made me hungry for it. Then I remembered I had a bunch of mushrooms and I thought yummy! So I came up with this. Hope you enjoy.

Serves 6-8

6 lasagna noodles
4 tablespoons butter
1 clove garlic, minced
8 cups sliced mushrooms
1 cup white wine
Black pepper, to taste
2 tablespoon flour
1/4 cup heavy cream
3/4 cup skim milk
1/4 cup Parmesan cheese
1/2 cup reduced fat feta cheese

Spray a 11x7 in. baking pan with cooking spray. Cook lasagna noodles according to package directions.

Meanwhile melt 2 tablespoons of the butter in a saute pan over medium heat. Add the garlic, mushrooms and white wine. Allow to cook until all but about 1/2 cup of the liquid is evaporated.

While the mushrooms are cooking, melt the remaining 2 tablespoons of butter in a small saucepan. Stir in the two tablespoons of flour until smooth. Add the cream and milk and stir constantly until the mixture thickens and bubbles (will take probably at least 7-8 minutes).

Once thickened, add to the mushrooms and stir. Cook for a few more seconds just till all is combined. Then remove from heat.

Layer the lasagna as follows:
1. 1/2 of the mushrooms
2. 1/2 of the Parmesan cheese
3. 1/2 of the lasagna noodles
4. 1/2 of the feta cheese
5. remaining noodles
6. remaining feta
7. remaining mushrooms
8. remaining Parmesan

Bake at 350 for 30 minutes, allow to cool slightly and then cut into desired portions and serve.

Calories per serving: about 325 for 1/6, about 240 for 1/8

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