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Cheesy Mushroom Lasagna

Ingredients

Scale
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 1 1/4 cups chopped onions
  • 2 (8-ounce) packages button mushrooms, sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons chopped fresh thyme
  • 6 garlic cloves, minced and divided
  • 1 cup reduced-sodium, fat-free chicken broth, divided
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 1 (15 ounce) can 2% evaporated milk
  • 1 cups 1% reduced-fat milk, divided
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon truffle oil
  • 9 no-boil lasagna noodles
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 cup grated mozzarella cheese

Instructions

  1. Preheat oven to 350°.
  2. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onions to pan; sauté 5 minutes. Add 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in 1/2 cup chicken broth; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese.
  3. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add 1/2 cup chicken broth, evaporated milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat and stir in truffle oil.
  4. 5. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden.