Truffled Wild Mushroom Lasagna

Ingredients

  • 1 cup (4 ounces) grated fresh Parmesan cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 8 ounces precooked lasagna noodles
  • Cooking spray
  • 1 tablespoon grated lemon rind
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 cups fat-free ricotta cheese
  • + 17 more ingredients
    • 1/8 teaspoon ground nutmeg
    • 3 ½ tablespoons all-purpose flour
    • 2 tablespoons butter
    • 1 bay leaf
    • 2 ½ cups 1% low-fat milk
    • 1 teaspoon black pepper, divided
    • 3 tablespoons white truffle oil
    • 1 tablespoon chopped fresh sage
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh thyme
    • 2/3 cup Côtes du Rhône or other fruity red wine
    • 4 cups sliced shiitake mushroom caps (about 1 pound)
    • 7 cups sliced cremini mushrooms (about 1 ½ pounds), divided
    • 3/8 teaspoon salt, divided
    • 8 garlic cloves, thinly sliced
    • 2 cups thinly sliced leek
    • 1 tablespoon olive oil

1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almos...

View full recipe at SpringPad

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