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February 13th, 2013, 03:36 PM
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mccaroline mccaroline is offline
Platinum Supermommy
Join Date: Feb 2006
Location: SW Ontario, Canada
Posts: 7,024
Mushroom Lasagna

no-boil lasagna noodles
2-3 large clove garlic, minced
4 cups milk
3/4 cup butter, divided
1/2 cup all-purpose flour
dash salt and pepper
1 1/2 pounds cremini or baby bella mushrooms (or a combination of both)
1 1/2 cups freshly grated mozzarella cheese (I use a lot more than that)

Preheat the oven to 375F.

In a large saucepan, melt 1/2 cup (8 tablespoons or 1 stick) butter. Add the flour and cook for one minute over low heat, stirring constantly with a whisk. Pour in the milk, a little at a time at first and whisking until combined. Once you’ve added half of it, you can add the second half all at once, along with the salt and pepper. Cook the white sauce over medium-low heat, stirring or whisking frequently, anywhere from 3 to 10 minutes, or until thick. Set aside.

To prepare the mushrooms, slice the mushrooms 1/4-inch thick, trimming stems if desired. In a large skillet, heat 2 tablespoons butter over medium heat. Add the mushrooms and cook for about 5 minutes, until they are tender and release some of their juices. Stir occasionally to make sure they cook evenly.

To assemble the lasagna, use a 9X13-inch baking dish. Spread 1/4 cup or so of the white sauce in the bottom of the dish. Arrange a layer of noodles on top, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/3 or so of the grated cheese. Repeat two more times then top with a final layer of noodles, your remaining sauce and last of the cheese.

Bake the lasagna for 45 minutes, or until top is browned and the sauce is bubbly.


8 oz package cream cheese, softened
1 Tbsp. Tex Mex Seasoning Blend (I use Clubhouse, but pick your favourite, the original recipe also calls for 2 Tbsp, but I find that overpowering)
3 green onions, chopped
1/2 large red pepper, finely chopped
4 large flour tortillas

1. In a medium bowl, combine all ingredients except tortillas.
2. Divide mixture into four. Spread a thin layer of cream cheese mixture on each flour tortilla. Starting at one end, gently roll tortillas into a tight tube. Wrap and chill until ready to serve.
3. To serve, unwrap roll, trim edges of tortilla and slice into eight 1" (2.5cm) slices.

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