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For Electric Cooperative Members

Gary Fears | Magic Valley EC

1/4 cup butter
1 pound mushrooms, sliced thin
Juice of half a small lemon, optional
2 tablespoons cornstarch
1 teaspoon salt
2 1/4 cups milk
8 ounces lasagna noodles
1 pound ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

  • Melt butter in a large saucepan. Add mushrooms and lemon juice and sauté until softened.
  • Dissolve cornstarch in a small amount of water. With a wire whisk, blend cornstarch and salt into mushroom mixture.
  • Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly, until thickened. Set aside.
  • Preheat oven to 325 degrees. Cook noodles according to package instructions.
  • In an 11-by-7-inch baking dish, spread a layer of sauce, top with a layer of noodles, then a layer of ricotta, mozzarella and Parmesan, repeating layers until all ingredients are used, topping with remaining mushroom sauce.
  • Bake for 45 minutes. Remove from oven and allow to stand about 15 minutes before serving.

Servings: 6. Serving size: 1/6 of dish. Per serving: 480 calories, 22.3 g protein, 23.7 g fat, 42.4 g carbohydrates, 5 g dietary fiber, 684 mg sodium, 6.5 g sugars, 80 mg cholesterol 

Cook’s Tip: The mushroom sauce can be made ahead and refrigerated until ready for use.