Mushroom Cream Lasagna recipe - ingredients, nutrition and when to eat it
Mushroom cream lasagna is made by layering mushrooms, cream sauce, and cheese between sheets of lasagna, then baking until golden.
Mushroom cream lasagna is made by layering mushrooms, cream sauce, and cheese between sheets of lasagna, then baking until golden. The smooth, savory sauce pairs with the mushrooms’ deep flavor for a satisfying dish. It’s a lovely choice for lunch or dinner when you want a warm meal.
Western · 50 minutes to cook
Nutrition (per 481.3g serving): 974.4 kcal · protein 28.6g · carbohydrate 71.4g · fat 66.7g · sodium 839.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the package doesn’t say to boil the lasagna sheets, check whether they can be used as is.
Tips: If the sauce is too thick, add a tablespoon or two of milk to loosen it.
Tips: Let the lasagna rest briefly after baking so the layers firm up and it’s easier to slice.
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Ingredients (1 serving)
- Lasagna sheets — 3 sheet
- Mushrooms — 100 g
- Heavy cream — 100 ml
- Mozzarella cheese — 40 g
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Flour — 1 Tbsp
- Milk — 100 ml
- Parmesan cheese — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Olive oil — 1 tsp