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Mushroom Alfredo Lasagna

Mushroom Alfredo Lasagna

1 Hr(s) 50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Tbsp olive oil
2 cups chopped onion
16 oz baby bella mushrooms, sliced
1 egg
16 oz part-skim cottage cheese
1 tsp dried Italian seasoning
1 clove minced garlic
1/2 cup sweet marsala
16 oz jar Alfredo sauce
12 no-boil lasagna noodles
2 cups shredded mozzarella
1 can (14.5 oz.) diced tomatoes
1/4 cup parmesan
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Let's Make It
PREHEAT oven to 375°F. Coat 2 8x8 in. baking pans with cooking spray. Heat oil over med-high in 12-inch pan. Peel and coarsely chop onions, adding to pan as you chop. Add mushrooms and cook, stirring frequently, until they release liquid and onions are tender; about 3 minutes. Meanwhile, stir together egg, cottage cheese, and seasoning; set aside. Stir garlic in mushroom mixture and cook 30 seconds. Add marsala and cook over med-high, stirring frequently, until almost evaporated - about 4 minutes. Remove from heat when marsala evaporates.
POUR 1/4 cup Alfredo sauce in bottom of each pan and spread evenly. Place 2 noodles side by side over sauce in each pan. Spoon 1/4 of mushroom mixture in each pan and spread. Sprinkle 1/2 cup of mozzarella in each pan. Place 2 more noodles over cheese. Spoon half of cottage cheese mixture over noodles in each pan. Spoon half of diced tomatoes and juices evenly over cottage cheese. Top with 2 more noodles. Divide remaining mushroom mixture on top of noodles. Divide remaining Alfredo sauce over mushrooms, spreading evenly to edges of pans, covering noodles completely. Sprinkle remaining mozzarella and parmesan evenly over both pans.
COVER with nonstick foil and bake 50 minutes. Remove cover and bake 5 more minutes. Take out of oven, let rest 10-15 minutes before serving.
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