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Creamy Mushroom Lasagne with Fresh Tomatoes

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 1 cup dried porcini mushrooms
  
• 8 uncooked lasagne noodles
  
• 1 (15-oz.) container light ricotta cheese
  
• 2 eggs
  
• 1/2 cup grated Parmesan cheese
  
• 2 Tbsp chopped fresh parsley (or 2 tsp dried parsley flakes)
  
• 1/2 tsp salt
  
• 1/8 tsp pepper
  
• 2 tsp olive oil or vegetable oil
  
• 1-2/3 cups sliced cremini or white mushrooms
  
• 1 large clove garlic, minced
  
• 2 Tbsp dry sherry
  
• 1/4 cup whipping cream
  
• 8 oz. (2 cups) shredded Provolone cheese
  
• *
  
• -- Tomatoes --
  
• 2 tsp olive oil or vegetable oil
  
• 2 Tbsp finely chopped shallots
  
• 1 clove garlic, minced
  
• 2 Tbsp chopped fresh basil (or 2 tsp dried)
  
• 6 large Italian plum tomatoes, chopped (2 cups)
  






Instructions



1. Rehydrate porcini mushrooms as directed on package. Drain mushrooms; coarsely chop. Set aside.
   
   
2. Meanwhile, cook lasagne noodles to desired doneness as directed on package. Drain; place in cold water.
   
   
3. Heat oven to 350 degrees (F). Spray a 13x9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine ricotta cheese, eggs, Parmesan, parsley, salt and pepper; mix well. Set aside.
   
   
4. Heat 2 teaspoons oil in large skillet over medium heat until hot. Add rehydrated porcini mushrooms, cremini mushrooms, and minced large garlic clove; cook and stir 2 to 3 minutes, or until mushrooms are tender. Add sherry; cook until most of the liquid has evaporated. Stir in cream; bring to a boil. Remove skillet from heat.
   
   
5. To assemble lasagne: Drain lasagne noodles; arrange 4 noodles in bottom of sprayed dish. Spoon and spread half of the cheese mixture over noodles. Evenly spoon half of the mushroom mixture over cheese. Sprinkle with 1 cup of the Provolone cheese. Repeat layers. Cover with foil.
   
   
6. Bake at 350 degrees (F) for 20 to 30 minutes or until filling is set and edges are bubbly.
   
   
7. While lasagne is baking, prepare tomatoes: In same skillet, heat 2 teaspoons oil over medium heat until hot. Add shallots and minced garlic; cook and stir until tender. Stir in basil and tomatoes; cook just until thoroughly heated.
   
   Spoon tomatoes over individual servings of lasagne.
   
   Makes 8 servings.