Mushroom and Yellow Pepper Lasagna
Smokey bacan and Marsala wine flavor a rustic, compact lasagna of shiitake, oyster, and button mushrooms layered between pasta and smothered with a creamy bechamel sauce. (Cooking Light magazine 8-04)
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|2 cupsShiitake mushroom caps; sliced (about 4 oz)|
|2 cupsOyster mushroom caps; sliced (about 4 oz)|
|1 8-oz packageButton mushrooms; presliced|
|1 cupYellow bell pepper; chopped|
|3/4 cupOnion; chopped|
|2 clovesGarlic; minced|
|1 1/2 teaspoonsSalt-free Creole seasoning|
|1/2 teaspoonDried Oregano|
|1 teaspoonSalt; divided|
|3/4 teaspoonBlack pepper; divided|
|1 cupMarsala wine|
|3 tablespoonsAll-purpose flour|
|2 1/2 cups1% milk|
|3/4 cupSharp provolone cheese; shredded (3 oz)|
|9 Lasagne noodles; cooked|
|1/2 cupMozzarella cheese, part skim; (2 oz)|
Mushroom and Yellow Pepper Lasagna Preparation
1. Preheat oven to 350.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add mushrooms, bell pepper, onion, and garlic to pan; saute 10 minutes or until tender. Add Creole seasoning, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minutes, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 4 minutes.
3. Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, stirring with a whisk until well blended. Cook until well blended. Cook until slightly thick (about 8 minutes), stirring constantly (do not boil). Remove from heat. Add provolone, teaspoon salt, and teaspoon black pepper, stirring until cheese melts.
4. Spread cup sauce in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; toop eith half of mushroom mixture and about cup sauce. Repeat layers, ending with the noodles. Spread remaining sauce over noodles. Cover and bake at 350 for 30 minutes. Uncover; sprinkle evenly with mozzarella and bacon. Bake an additional 10 minutes. Let stand 15 minutes before serving.
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