Recipe by Gina
"If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining."
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uncooked lasagna noodles
garlic cloves, minced
diced red bell pepper
crushed red pepper flakes
sliced fresh mushrooms
salt and ground black pepper to taste
1 1/2 cups
grated Parmesan cheese
shredded mozzarella cheese
chopped fresh flat-leaf parsley
I lightened a bit by using 2% skim mozzarella, fat free ricotta, skim milk, and used baby bell mushrooms which gave it a meaty texture. It was tasty, but I would have liked more filling. There was an awful lot of pasta, but IMO it was light on the mushroom filling. From a presentation point of view, it was pretty flat, unlike a traditional lasagna. And two Tbsp of flour will not thicken 4 cups of milk, took more like 5. Thanks for sharing Gina.
Prepared exactly as written and it came out way too saucy. Also I think that medium heat may be too high when adding the milk as the milk separated.
* Percent Daily Values are based on a 2,000 calorie diet.
Gina's Creamy Mushroom Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
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