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Mushroom & Smoked Mozzarella

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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

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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

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


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    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.

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