Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mushroom & Smoked Mozzarella Lasagna Recipe
    Lost? Site Map

    Mushroom & Smoked Mozzarella Lasagna

    Mushroom & Smoked Mozzarella Lasagna. Photo by Ms. Poppy

    1/3 Photos of Mushroom & Smoked Mozzarella Lasagna

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Ms. Poppy's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    Advertisement

    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
    47%
    Total Fat 38.8 g
    59%
    Saturated Fat 20.9 g
    104%
    Cholesterol 107.4 mg
    35%
    Sodium 649.5 mg
    27%
    Total Carbohydrate 63.1 g
    21%
    Dietary Fiber 3.9 g
    15%
    Sugars 6.6 g
    26%
    Protein 34.0 g
    68%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites