Special Mushroom Lasagna

25 ingredients
5 steps

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

Directions

  1. 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. 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. 3
    Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased
  4. 4
    . 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.
  5. 5
    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.

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