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Mushroom & Vegetable Lasagna
Mushroom & Vegetable Lasagna

Mushroom & Vegetable Lasagna

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Mushroom:
Olive oil/butter combo
Garlic
Onion
12 oz large portobello mushrooms (4 extra large caps)
7 oz oyster mushrooms
Ground cinnamon
Nutmeg
Favorite herbs
Bechamel Sauce:
1 stick butter, melted
1/2+ cup flour
4 1/2 cups steamed 2% milk – infused with bay leaf, whole cloves, cinnamon stick, nutmeg and black pepper
1 lb lasagna noodles, cooked
2 large peeled carrots, ribboned thin
Baby spinach leaves
Ricotta cheese- skimmed or part skimmed milk
Romano cheese, grated
2 cups part-skimmed mozzarella
Fresh basil leaves
Your favorite herbs used with veg or Italian cooking
Salt & pepper
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Let's Make It
1
Mushroom:
2
Saute in olive oil/butter combo: garlic, onion and mushrooms in two batches. Season with ground cinnamon, nutmeg & your favorite herbs.
3
Layers: Add salt & pepper to taste along the way
4
1. bechamel
5
2. noodles
6
3. bechamel
7
4. carrot ribbons
8
5. mushroom
9
6. carrot ribbons & mozzarella
10
7. noodles
11
8. bechamel
12
9. baby spinach
13
10. mushrooms
14
11. spinach, Romano and dollops of ricotta, sprinkle basil
15
12. noodles
16
13. bechamel
17
14. carrots ribbons and remaining mushroom mixture
18
15. mozzarella & Romano
19
16. noodles
20
17. bechamel
21
18. spinach & sprinkle of fresh basil
22
19. dollops of ricotta and Romano cheeses
23
20. noodles
24
21. bechamel
25
22. mozzarella & Romano cheese
26
Reserve some mozzarella to add to the top during the last part of cooking uncovered.
27
Bake at 375°F for 35 minutes covered; uncover and bake an additional 20 minutes.
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