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    You are in: Home / Recipes / Mushroom & Smoked Mozzarella Lasagna Recipe
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    Mushroom & Smoked Mozzarella Lasagna

    Mushroom & Smoked Mozzarella Lasagna. Photo by Ms. Poppy

    1/3 Photos of Mushroom & Smoked Mozzarella Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Ms. Poppy's Note:

    I got the recipe off the Internet years ago. It is very good, and I always received very favorable feedback.

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    Units: US | Metric


    1. 1
      Heat a large saute pan over medium-high heat. Add the olive oil, pancetta and onions and cook, stirring until the onion softens and starts to brown (about 4 mins). Add the mushrooms (pan will be crowded to start). Cook, stirring every 2 or 3 minutes, until the mushrooms have released their water. Add the white wine and raise heat to high. Cook, stirring, until almost all of the liquid had evaporated (about 8 mins). Add salt & pepper as needed. Remove from heat and set aside.
    2. 2
      Heat the milk and set aside. In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat, then stir in the flour. Stirring continuously, cook over medium heat for 2 ro 3 minutes untl the paste begins to thin out. Add the warm milk in a steady stream while whisking the mixture, to make bechamel sauce. Add nutmeg to taste. Bring to a boil. Reduce heat to low and let simmer about 10 minutes, strring every few minutes. The sauce should coat the back of a spoon, if it is too thick, add a little more milk. Remove from the heat and cover the surface with plastic wrap until assembling the lasagna to keep a skin from forming.
    3. 3
      In a separate bowl, combine the smoked and regular mozzarella. Using a 13x9-in pan, spoon a few tablespoons of the bechamel sauce over the bottom. Cover with a layer of lasagna sheets. Spread on half of the mushroom mixture, then a third of the bechamel, then a thrid of the mozzarella. Repeat the layers, ending with a final layer of lasagna sheets. Spread what remains of the bechamel evenly over the lasagna and sprinkle with the remaining mozzarella.
    4. 4
      At this point, the lasagna may be refrigerated and baked later. Bake covered at 375 degrees F for 45 minutes, remove the foil and bake an addtional 15 minutes until golden brown. Let stand for 10 minutes before serving.

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    Nutritional Facts for Mushroom & Smoked Mozzarella Lasagna

    Serving Size: 1 (358 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 743.8
    Calories from Fat 350
    Total Fat 38.8 g
    Saturated Fat 20.9 g
    Cholesterol 107.4 mg
    Sodium 649.5 mg
    Total Carbohydrate 63.1 g
    Dietary Fiber 3.9 g
    Sugars 6.6 g
    Protein 34.0 g

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