Easy Mushroom Lasagna Alfredo
From sparow64 15 years ago
- 50 minutes to make
- Serves 10
One of those great "go to" dishes when company is coming! With all the flavor going on here, the jarred alfredo sauce works well, no need to make your own. (Although, homemade is easy and cheap, and it works too, just not necessary for this dish - I've done both, and I was the only one that knew the difference). Read more Serve with salad and good italian bread, and you have a feast! I sometimes add a layer of spinach which is also a big hit. See less
Ingredients
- 9 lasagna noodles (cook the whole box as sometimes a few will tear) shopping list
- 1 T olive oil shopping list
- 2 large onions, chopped shopping list
- 8 oz tub sliced fresh mushrooms shopping list
- 6 oz pkg sliced portobello mushroom caps shopping list
- **6 oz fresh or frozen spinach** optional shopping list
- 1 T minced garlic shopping list
- 1/2 c sweet marsala wine shopping list
- 2 large, ripe tomatoes; OR 6 ripe plum tomatoes shopping list
- 15 oz ricotta cheese shopping list
- 1 large egg shopping list
- 1 t Italain seasoning shopping list
- cooking spray shopping list
- 16 oz jar alfredo sauce (I use Classico) shopping list
- 2 c shredded mozzerella shopping list
- 1/2 c grated Parmesan shopping list
How to make it
- Cook lasagna noodles according to package directions (about 8-10 minutes) and drain
- Meanwhile, heat the olive oil in large nonstick skillet, over med-high heat
- Peel and coarsely chop onions, adding to skillet as you chop
- Coarsely chop all mushrooms, adding to skillet as you chop
- Add garlic (add spinach here if using) and cook until mushrooms release liquid and onions are soft (about 3 minutes) drain if needed
- Add the Marsala and cook until reduced, about 4 minutes more
- Remove from heat
- While mushrooms are cooking, rinse tomatoes and cut into 1/4 inch slices
- Mix the ricotta, egg, and Italian seasoning in a med bowl until well blended
- Srpay a 9x13 glass baking dish with cooking spray
- Spread about 3/4 c alfredo sauce over the bottom
- Place 3 lasagna noodles over sauce
- Spread half of the mushroom / onion mixture over noodles
- Sprinkle with 1 c mozzerella
- Add 3 more noodles
- Spread the ricotta mixture over noodles
- Cover with sliced tomatoes
- Top with 3 more noodles
- Spread remmaining mushroom / onion mixture over noodles
- Top with remaining pasta sauce, covering mushrooms well.
- Sprinkle with remaining mozzerella
- Preheat oven to 350
- Bake uncovered, until bubbly, about 45 minutes
- Remove from oven and sprinkle with parmesan
- Return to voen and bake about 5 minutes more
- Remove from ove and let rest 10-15 minutes before slicing and serving.
The Rating
Reviewed by 5 people-
Great!! High five!!! And, I have a good recipe for making your own Alfredo Sauce if you'd like to try it!
chefelaine
in Muskoka loved it
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Mercy, this sounds good!
bluewaterandsand
in GAFFNEY loved it
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great psot!
midgelet
in Whereabouts loved it
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