Love lasagna? Get ready to sink your teeth into mushroom -- not meat -- madness. This delicious lasagna dish is the perfect warm meal for the entire family. Dig into a new family favorite.
Ingredients
For 0004 Person(s)
Recipe
1 tablespoon olive oil
1 cup(s) sliced onion
1 tablespoon(s) minced garlic
16 ounce(s) white mushrooms, sliced
1/2 cup(s) vegetable broth
1/8 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/4 cup(s) finely chopped green onions
2 teaspoon(s) butter
1/4 cup(s) all-purpose flour
1/8 ounce(s) dried rosemary
1/2 teaspoon(s) thyme
2 cup(s) skim milk
2 cup(s) pasta sauce
1 cup(s) reduced fat cream cheese, cubed
3/4 cup(s) grated Parmesan cheese, divided
10 ounce(s) lasagne noodles, cooked
2 cup(s) mashed sweet potatoes
1cooking spray
Directions
Spray skillet with cooking spray, heat over medium heat until hot.
Sauté onion and garlic 3 to 4 minutes over medium heat until hot.
Sauté onion and garlic 3 to 4 minutes; add mushrooms and sauté 5 minutes.
Cook over medium heat until mixture is dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Sauté green onions in butter in medium saucepan until tender. Stir in flour and rosemary and thyme; cook 1 to 2 minutes, stir.
Add milk and heat to boil, stirring constantly, until sauce thickens.
Mix in spaghetti sauce, cream cheese, and 1/2 cup Parmesan cheese; cook, stir, until sauce is hot and cream cheese is melted, approx. 6 minutes. Add salt and a pepper.
Stir in 1 cup sauce into mushroom mixture. Spread about 1/2 cup remaining sauce into baking pan; arrange noodles in pan, overlapping edges.
Spoon 1/2 mushroom mixture and the sweet potato over noodles and spread in 1 cup sauce.
Repeat layers, ending with layer of noodles and 1 cup sauce.
Sprinkle with remaining 1/4 Parmesan cheese.
Bake lasagne, loosely covered, at 350 degrees until noodles and sweet potato are tender, 50 to 60 minutes.