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Wild-Mushroom Lasagna With Basil Alfredo Sauce Recipe

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This recipe for Wild-Mushroom Lasagna With Basil Alfredo Sauce is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp butter
1 Tb minced shallots
1 minced garlic clove
1 Lb coarsely chopped assorted mushrooms
1 cup sliced green onions
1 cup chopped bottled roasted red peppers
2 Tb balsamic vinegar
3 Tb chopped fresh flat leaf parsley
1 tsp chopped fresh oregano (1/4 tsp dried)
1 tsp chopped fresh thyme (1/4 tsp dried)
1 1/2 cup (6 oz) shredded part skim mozzarella cheese
1 1/2 (15 Oz) containers light Alfredo sauce.
2 Tb chopped fresh basil (2 tsp dried)
2 cups diced plum tomato
2 Tb grated Parmesan cheese
Enough Lasagna noodles for 4 layers in a lasagna dish
(Fresh is best)
Directions:
Directions:
If using dried pasta cook pasta. Drain and rinse under cold water. Set aside. If using fresh, no cooking is necessary.
Melt butter in a large nonstick skillet over medium high heat. Add shallots and garlic; saute 1 minute. Add mushrooms, and cook 5 minutes or until liquid almost evaporates. Add green onions, bell peppers, and vinegar; saute 2 minutes. Remove mushroom mixture from heat, and stir in chopped parsley, oregano, and thyme. Cool. Layer lasagna in this order - Sauce, noodles, 1/3of mushroom mixture, 1/3 of basil, 1/3 of mozzarella. Repeat twice, finish with noodle layer and cover with cheese sauce. Cover and Chill. NOTE: If using fresh noodles, add a little milk to the cheese sauce. Pasta will absorb moisture while cooking.
Bake covered, at 325º for 20 minutes or until thoroughly heated. It will take more time if you are pulling it straight out of the fridge. Serve pieces, garnished with the tomato/Parmesan mixture.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:

 

 

 

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