Now that the temperature is dropping and the daylight hours are shorter, comfort food is in order. Spoil yourself with tasty treats that smell and look inviting, too. This recipe and photo from Foodland Ontario, foodlandontario.ca, serve as motivation to cook up something special.
This vegetarian lasagna is made with an easy cream sauce as the base. Layer the noodles with mushrooms and cheese, then bake until bubbly.
Preparation Time: 25 minutes
Standing Time: 10 minutes
Cooking Time: 18 minutes
Baking Time: 1 hour
Serves 8
2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) butter
2 pkgs (227 g each) sliced Ontario cremini mushrooms
1 pkg (227 g) sliced Ontario white button mushrooms
2 cloves Ontario garlic, minced
1 tbsp (15 mL) chopped fresh Ontario thyme (or 1-1/2 tsp/7 mL dried)
12 lasagna noodles
1 cup (250 mL) chopped Ontario onion
1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) dry mustard
1 tsp (5 mL) salt
4-1/2 cups (1.125 L) Ontario milk
3/4 cup (175 mL) grated Parmesan cheese
2 cups (500 mL) shredded Ontario mozzarella cheese
In large skillet, heat oil and 2 tbsp (25 mL) of the butter over medium heat. Add mushrooms, garlic and thyme. Cook, stirring occasionally, until all the moisture has evaporated, 5-8 minutes. Remove mushrooms to plate.
Meanwhile, fill large bowl with the hottest tap water. Add lasagna noodles and let stand in water until slightly softened, for about 20 minutes. Drain.
In large saucepan, on medium heat melt remaining butter. Add onion; cook, stirring, for 3 minutes. Stir in flour, dry mustard and salt; cook, stirring often, for 2 minutes. Gradually whisk in milk until smooth; bring to boil. Reduce heat to low; cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in Parmesan cheese.
In greased 13- x 9-inch (3 L) baking dish, spread thin layer of cream sauce. Place 3 noodles on sauce; top with one-third of the mushrooms. Spread one-third of the cream sauce over the mushrooms; sprinkle with one-third of the mozzarella cheese. Repeat layering twice.
Cover tightly with foil. Bake in 375⁰F (190⁰C) oven for 30 minutes. Remove foil; bake for 25 to 30 minutes until top is golden and pasta is tender. Let stand 10 minutes before servin
Nutritional Information:
1 serving
PROTEIN: 23 grams
FAT: 27 grams
CARBOHYDRATE: 47 grams
CALORIES: 519
FIBRE: 3 grams
SODIUM: 780 mg
