Mushroom Lasagna With Garlic Parmesan Cream Sauce
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Butter (divided)1
Salt1 large
Vidalia Onion (diced)5 cloves
Garlic (minced)2 cups
Whole Milk2 cups
Heavy Whipping Cream3 cups
Grated Parmesan Cheese3 cups
Crumbled Feta Cheese3 cups
Shredded Mozzarella CheeseDirections:
1
Bring a large pot of lightly salted water to a boil
2
Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes
3
Drain
4
Melt 2 tablespoons butter in a large pot over medium heat
5
Cook and stir portobello mushrooms until soft, 5 to 10 minutes
6
Season lightly with salt and pepper
7
Melt remaining 2 tablespoons butter in a large pot over medium heat
8
Cook and stir onion and garlic in butter until deeply browned, about 25 minutes
9
Pour in milk and heavy cream; bring to a simmer
10
Whisk in Parmesan cheese until sauce thickens slightly
11
Remove from heat; season lightly with salt and pepper
12
Preheat oven to 350 degrees F (175 degrees C)
13
Layer lasagna noodles, portobello mushrooms, onion sauce, feta cheese, and mozzarella cheese in a baking dish, ending with cheese on top
14
Bake in the preheated oven until lasagna is heated through and lightly browned on top, about 30 minutes