Mushroom and Yellow Pepper Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Smoky bacon and Marsala wine flavor a rustic, compact lasagna of shiitake, oyster, and button mushrooms layered between pasta and smothered with a creamy béchamel sauce. Make-ahead tip: Assemble the lasagna, cover tightly with foil, and freeze (uncooked) for up to a month. Let stand at room temperature 30 minutes before baking. Ingredients:
2 bacon slices |
2 cups sliced shiitake mushroom caps (about 4 ounces) |
2 cups sliced oyster mushroom caps (about 4 ounces) |
1 (8-ounce) package presliced button mushrooms |
1 cup chopped yellow bell pepper |
3/4 cup chopped onion |
2 garlic cloves, minced |
1 1/2 teaspoons salt-free creole seasoning |
1/2 teaspoon dried oregano |
1 teaspoon salt, divided |
3/4 teaspoon black pepper, divided |
1 cup marsala wine |
2 tablespoons butter |
3 tablespoons all-purpose flour |
2 1/2 cups 1% low-fat milk |
3/4 cup (3 ounces) shredded sharp provolone cheese |
cooking spray |
9 cooked lasagna noodles |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add mushrooms, bell pepper, onion, and garlic to pan; sauté 10 minutes or until tender. Add Creole seasoning, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 4 minutes.
3. Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, stirring with a whisk until well blended. Cook until slightly thick (about 8 minutes), stirring constantly (do not boil). Remove from heat. Add provolone, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, stirring until cheese melts.
4. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of mushroom mixture and about 3/4 cup sauce. Repeat layers, ending with the noodles. Spread remaining sauce over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle evenly with mozzarella and bacon. Bake an additional 10 minutes. Let stand 15 minutes before serving.
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