Name: Special Mushroom Lasagna
Prep time: 2 h
Cook time: 2 h
Yield: 1
Ingredients: 6 tablespoons butter, divided -; 3-1/2 pounds sliced baby portobello mushrooms -; 1 large onion, thinly sliced -; 1 cup marsala wine -; 8 garlic cloves, minced, divided -; 2 tablespoons dried minced onion -; 12 uncooked lasagna noodles -; 5 tablespoons all-purpose flour -; 1 teaspoon onion powder -; 1/2 teaspoon white pepper -; 1/2 teaspoon ground nutmeg -; 1/4 teaspoon cayenne pepper -; 3 cups whole milk -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup minced chives -; 1 jar (2 ounces) diced pimientos, drained -; 1 tablespoon lemon juice -; 1/2 teaspoon grated lemon zest -; 1/2 teaspoon salt -; 2 cups grated Parmesan cheese -; 6 ounces fresh crabmeat, optional -; CRUMB TOPPING: -; 1 French bread demi-baguette (about 4 ounces) -; 1/2 cup grated Parmesan cheese -; 2 tablespoons butter, melted -; 1/2 cup minced chives -

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Special Mushroom Lasagna

1. 6 tablespoons butter, divided -

2. 3-1/2 pounds sliced baby portobello mushrooms -

3. 1 large onion, thinly sliced -

4. 1 cup marsala wine -

5. 8 garlic cloves, minced, divided -

6. 2 tablespoons dried minced onion -

7. 12 uncooked lasagna noodles -

8. 5 tablespoons all-purpose flour -

9. 1 teaspoon onion powder -

10. 1/2 teaspoon white pepper -

11. 1/2 teaspoon ground nutmeg -

12. 1/4 teaspoon cayenne pepper -

13. 3 cups whole milk -

14. 1 package (8 ounces) cream cheese, softened -

15. 1/2 cup minced chives -

16. 1 jar (2 ounces) diced pimientos, drained -

17. 1 tablespoon lemon juice -

18. 1/2 teaspoon grated lemon zest -

19. 1/2 teaspoon salt -

20. 2 cups grated Parmesan cheese -

21. 6 ounces fresh crabmeat, optional -

22. CRUMB TOPPING: -

23. 1 French bread demi-baguette (about 4 ounces) -

24. 1/2 cup grated Parmesan cheese -

25. 2 tablespoons butter, melted -

26. 1/2 cup minced chives -

How to cook deliciously - Special Mushroom Lasagna

1. Stage

In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes.

2. Stage

Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat.

3. Stage

Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce.

4. Stage

For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.