|15||Italpasta Oven Ready Lasagna Noodles|
|8 oz (250 g)||each sliced cremini, shiitaki and Portobello mushrooms|
|¾ cup (175 mL)||chopped pancetta, about 5 oz (150 g)|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive Oil|
|1 tbsp (15 mL)||chopped fresh thyme leaves|
|½ tsp (2 mL)||each salt and pepper|
|2 tbsp (30 mL)||unsalted butter|
|½ cup (125 mL)||chopped onion|
|4||cloves garlic, minced|
|3 tbsp (45 mL)||all-purpose flour|
|2 cups (500 mL)||sodium-reduced chicken broth|
|2 cups (500 mL)||milk|
|½ cup (125 mL)||grated Parmesan cheese, divided|
|2 tbsp (30 mL)||chopped fresh parsley leaves|
|3 cups (750 mL)||shredded Italian cheese blend|
- Preheat the oven to 425°F. Toss the mushrooms with the pancetta, thyme, oil, salt and pepper; transfer to a roasting pan. Cook for 30 minutes or until browned.
- Meanwhile, melt butter in a saucepan. Add onion and garlic. Cook for 2 to 3 minutes or until fragrant. Add flour and cook for 1 minute. Whisk in broth and milk until smooth. Cook, stirring, for 10 minutes or until thickened. Remove from heat and whisk in half the Parmesan. Measure out 3/4 cup and stir in parsley; set aside. Stir the roasted mushrooms into the remaining sauce.
- Reduce the oven to 400°F. Spread some of the mushroom mixture on the bottom of a greased 9 x 13 (3 L) casserole dish. Top with 3 lasagna noodles, some mushroom mixture and shredded cheese; repeat layers with remaining ingredients, adding lasagna noodles that are cut to fill gaps. Pour reserved parsley sauce over top; sprinkle with remaining Parmesan. Cover with foil and bake for 45 minutes or until bubbling around the edges. Remove foil and broil for 5 minutes or until the top is golden. Let stand for 10 minutes before slicing.
Calories per serving: 465, Fat 16 g, Cholesterol 35 mg, Sodium 667 mg, Carbohydrates 56 g, Fibre 2.8 g, Sugar 5 g, Protein 23 g
- One serving contains 50% of the %DV of Calcium.