Make-Ahead Mushroom-Alfredo Lasagna
Source of Recipe
Luvs My Pups
List of Ingredients
Make-Ahead Mushroom-Alfredo Lasagna
1 tablespoon olive oil
2 large onions (2 cups chopped)
2 (8-ounce) cartons sliced fresh mushrooms (see notes)
1 large egg
16 ounces part-skim cottage cheese
1 teaspoon dried Italian seasoning blend
1 tablespoon bottled minced garlic
1/2 cup sweet Marsala (see notes)
1 (16-ounce) jar Alfredo-style pasta sauce
12 no-boil lasagna noodles (see notes)
8 ounces (2 cups) shredded part-skim mozzarella cheese
1 (141/2-ounce) can diced tomatoes
1/4 cup grated or shredded parmesan
Recipe
Preheat oven to 375 F.
Coat two 8x8-inch baking pans with cooking oil spray.
Set aside.
Heat oil over medium-high heat in a 12-inch skillet.
Peel and coarsely chop the onions, adding them to the pot as you chop.
Add mushrooms and cook, stirring frequently, until they begin to release their liquid and onions are tender, about 3 minutes.
Meanwhile, in a medium-size mixing bowl, stir together egg, cottage cheese and Italian seasoning.
Set aside.
When mushrooms have released their liquid, stir in garlic and cook for 30 seconds.
Add Marsala and cook over medium-high heat, stirring frequently, until almost all of it evaporates, about 4 minutes.
Meanwhile, pour about 1/4 of the jar of Alfredo sauce into the bottom of the first baking pan, then another 1/4 of the jar into the second pan.
Rotate the pans so that the sauce coats the bottoms.
Place two noodles side by side over the sauce in each pan.
When the Marsala has evaporated, remove skillet from heat.
Spoon about 1/4 of the mushroom-onion mixture over the noodles in the first pan.
Repeat with the second pan.
Sprinkle about 1/2 cup of mozzarella over mushrooms in each pan.
Place two more noodles side by side over the cheese in each pan.
Spoon half of the cottage-cheese mixture over the noodles in each pan, spreading to the edges of each pan.
Spoon half of the diced tomatoes and their juices evenly over the cottage cheese.
Top this layer in each pan with two more noodles.
Divide remaining mushroom mixture on top of noodles in each pan.
Divide remaining Alfredo sauce between the pans, pouring it over mushrooms and using a rubber spatula to remove all of the sauce from the jar.
Use spatula to spread the sauce, covering noodles completely.
Sprinkle remaining mozzarella and parmesan evenly over both pans.
Cover with nonstick aluminum foil and bake 50 minutes.
Remove from oven, uncover and, if eating now, bake 5 more minutes.
Then remove from the oven and let the lasagna rest for 10 to 15 minutes before serving.
If freezing, uncover the pan, cool to room temperature, re-cover with foil and freeze for up to 1 month.
Or refrigerate for up to 48 hours.
Defrost for 24 hours in refrigerator, and allow lasagna to stand at room temperature, uncovered, for 30 minutes.
Reheat, covered with the foil, at 325 F for 30 minutes.
Uncover, raise heat to 375 F, cook for 5 minutes more, and serve.
Makes 6 servings.
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