0 0
Mushroom & Smoked Mozzarella

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tablespoons olive oil
2 ounces pancetta, diced (optional)
1 cup onion, diced
2 lbs mushrooms, cut in 1/4-in slices (use an assortment ( button, portobello, cremini, oyster, shiitake)
1/2 cup dry white wine
salt & pepper, to taste
3 cups milk
6 tablespoons butter, unsalted
1/3 cup flour
nutmeg, fresly grated
1/2 lb smoked mozzarella cheese, shredded
1/2 lb mozzarella cheese, shredded
3/4 lb lasagna sheet, no-cook (i divide a 9 oz. box into 3 layers)

Nutritional information

743.8
Calories
350 g
Calories From Fat
38.9 g
Total Fat
20.9 g
Saturated Fat
107.5 mg
Cholesterol
649.5 mg
Sodium
63.1 g
Carbs
4 g
Dietary Fiber
6.7 g
Sugars
34.1 g
Protein
358g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mushroom & Smoked Mozzarella

Features:
    Cuisine:

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

    • 140 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Mushroom & Smoked Mozzarella Lasagna, I got the recipe off the Internet years ago It is very good, and I always received very favorable feedback


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    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.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pepperoni Pizza Spread
    previous
    Pepperoni Pizza Spread
    Crispy Sweet Chili Shrimp Cakes
    next
    Crispy Sweet Chili Shrimp Cakes
    Pepperoni Pizza Spread
    previous
    Pepperoni Pizza Spread
    Crispy Sweet Chili Shrimp Cakes
    next
    Crispy Sweet Chili Shrimp Cakes

    Add Your Comment

    nineteen + 17 =