- 12 uncooked lasagna noodles
- cooking spray
- 1 tablespoon olive oil
- 1 cup chopped shallots
- 2 garlic cloves, minced
- 1 cup diced red bell pepper
- 1 teaspoon crushed red pepper flakes
- 4 cups sliced fresh mushrooms
- salt and ground black pepper to taste
- 1 1/2 cups ricotta cheese
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
- Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
- Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
- Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
- Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
- Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
- Coat the bottom of the prepared baking dish with a small amount of the white sauce.
- Arrange 4 lasagna noodles in a single layer over the white sauce.
- Spread about 1/3 of the mushroom mixture over the noodles.
- Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
- Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
04/03/2018
recipepes.com
Gina's Creamy Mushroom Lasagna, recipe
PT15M
PT1H
5
455 calories
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