Special Mushroom Lasagna

Name: Special Mushroom Lasagna
Prep time: 2 h
Cook time: 55 min
Total time: 2 h 55 min
Yield: 12 servings
Ingredients: 6 tablespoons butter, divided; 3-1/2 pounds sliced baby portobello mushrooms; 1 large onion, thinly sliced; 1 cup marsala wine; 8 garlic cloves, minced, divided; 2 tablespoons dried minced onion; 12 uncooked lasagna noodles; 5 tablespoons all-purpose flour; 1 teaspoon onion powder; 1/2 teaspoon white pepper; 1/2 teaspoon ground nutmeg; 1/4 teaspoon cayenne pepper; 3 cups whole milk; 1 package (8 ounces) cream cheese, softened; 1/2 cup minced chives; 1 jar (2 ounces) diced pimientos, drained; 1 tablespoon lemon juice; 1/2 teaspoon grated lemon zest; 1/2 teaspoon salt; 2 cups grated Parmesan cheese; 6 ounces fresh crabmeat, optional; CRUMB TOPPING:; 1 French bread demi-baguette (about 4 ounces); 1/2 cup grated Parmesan cheese; 2 tablespoons butter, melted; 1/2 cup minced chives

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 2 hours Bake: 55 min. + standing

By Taste Of Home Editorial Team

Recipe by Amanda Blair, Lebanon, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 03, 2022

This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. —Amanda Blair, Lebanon, Oregon

TEST KITCHEN APPROVED

Special Mushroom Lasagna

1 Reviews Add your review

Yield:12 servings

Prep:2 hours

Cook:55 min

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Ingredients

6 tablespoons butter, divided
3-1/2 pounds sliced baby portobello mushrooms
1 large onion, thinly sliced
1 cup marsala wine
8 garlic cloves, minced, divided
2 tablespoons dried minced onion
12 uncooked lasagna noodles
5 tablespoons all-purpose flour
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 cups whole milk
1 package (8 ounces) cream cheese, softened
1/2 cup minced chives
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
2 cups grated Parmesan cheese
6 ounces fresh crabmeat, optional
crumb topping:

1 French bread demi-baguette (about 4 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1/2 cup minced chives

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Directions

1
In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes.

2
Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat.
3
Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce.
4
For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.