Mushroom & Veggie Lasagna
Mushroom & Veggie Lasagna
Elizabeth Almeida
8
15 minutes
120 minutes
Italian
Dinner
Mushroom Veggie Lasagna is a delicious and hearty vegetarian dish that is perfect for a comforting dinner. Layers of pasta sheets and a variety of colorful vegetables and mushrooms make this lasagna both flavorful and nutritious.
Ingredients
- 12 Lasagna Noodles
- 2# Sweet Potatoes, peeled and thinly sliced
- 1/2 c. Parmesan Cheese, grated
Bechamel Sauce
- 3 c. Low-Fat Milk, divided
- 1/2 c. Flour
- 2 oz. Cream Cheese
- 1 c. Parmesan Cheese, grated
- 1/2 t. Ground Black Pepper
- 1/8 t. Nutmeg
Cheese
- 1 c. Ricotta Cheese
- 1 Bunch Farmer Dave's Kale
Mushrooms
- 1# Fat Moon Mushrooms, assorted varieties
- 1 Medium Onion
- 2 Cloves Garlic
- 1/4 White Wine
Directions
To Begin
Cook lasagna noodles according to package
Parboil sweet potato slices
Make Bechamel Sauce
Heat 2 1/2 cups of milk until bubbles appear.
Mix 1/2 cup milk with flour.
Whisk flour mixture into bubbling milk.
Continue to heat until thick.
Stir in cheese and spices.
Craft Ricotta Mixture
Heat 2 1/2 cups of milk until bubbles appear.
Mix 1/2 cup milk with flour.
Whisk flour mixture into bubbling milk.
Continue to heat until thick.
Stir in cheese and spices.
Make Ricotta Mixture
Finely chop kale. Boil for 2 minutes and drain.
Mix ricotta and kale.
Cook Mushroom Mixture
Saute mushrooms and onions until beginning to brown.
Add garlic and cook for an additional 2 minutes.
Deglaze pan with white wine.
Assemble Lasagna
Place 1/2 c. bechamel sauce in bottom of pan
Layer noodles, sweet potato slices, ricotta cheese, mushrooms (3x)
Create your final layer of noodles, shredded cheese
To Finish
Cover and bake at 400 degrees F for 45 minutes. Uncover and bake until brown on top.