Mushroom Lasagna
This is so light and refreshing… And if you use no-boil noodles, it takes no time at all to make. Keep in mind that the more exotic the fresh mushrooms you can get, the better the overall flavor will be. The other good thing about this is that you can either make the mushrooms early, then store for a few days – or you can assemble the whole thing and store in the fridge overnight before baking.
Ingredients:
1 box Ronzini oven-ready lasagna noodles
2 jars Bertolli mushroom alfredo sauce
2 cups fresh mushrooms
½ cup Parmesan block cheese – freshly grated
¼ cup crumbled feta cheese
2 shallots
2 garlic cloves
Butter – grass fed
Extra light olive oil (not EVOO)
Pink Himalayan salt – freshly ground
Black peppercorns – freshly ground
Directions:
Sautee in ½ butter and ½ olive oil (to prevent butter from burning): mushrooms, shallots, garlic with pinch of salt and pepper.
Line pan with no-stick foil.
Assemble lasagna layers: alternating alfredo sauce + mushroom mix with 3 pieces of pasta.
Don’t let the noodles touch the sides of the pan (or it will be too crunchy).
Top and Bottom layers should both be alfredo sauce + mushroom mix.
Top the final layer with shredded Parmesan and crumbled feta cheese.
Cover pan with foil.
Bake for 40 min at 350F.
Written by:
Dr. Terra Caudill
Photo Credit:
Dr. Terra Caudill
Original Recipe:
Dr. Terra Caudill