I’ve been obsessed with making this Mushroom Lasagna since I saw it in this month’s “Cooking Light,”and if you love mushrooms like I do, you need to block out the fungus-haters and make this happen, too.

Preferably on a night when you don’t have much crack-a-lackin’, because it takes a little time.

And focus.

But it is so worth it.

In the end, you get this big sexy dish with layers of pasta, a creamy mushroom filling (mushrooms sautéed in butter with shallots, garlic, thyme, white wine, light cream cheese and chives) and a light mushroom sauce. The top layer of noodles is covered in Parmigiano-Reggiano, so as it bakes, the cheese melts and the pasta gets a little crisp.

What I’m saying is, if you find yourself stealing a few bites of that cheesy goodness while you’re putting away the leftovers, you’re in good company.

Just the thing for a cold, gray winter day.

(And it’s healthy, too, but we don’t have to focus on that. High-five!)

Mushroom Lasagna

Slightly adapted from “Cooking Light”(January/February 2012)

Makes 6 servings

  • 1 cup boiling water
  • 1 ounce dried porcini mushrooms
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 1 1/4 cups chopped shallots (about 4)
  • 1 (8-ounce) package presliced cremini or white button mushrooms
  • 1 (4-ounce) package presliced exotic mushroom blend
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons chopped fresh thyme
  • 6 garlic cloves, minced and divided
  • 1/2 cup white wine
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh chives, divided
  • 3 cups 2% reduced-fat milk, divided
  • 1 1/10 ounces all-purpose flour (about 1/4 cup)
  • Cooking spray
  • 9 no-boil lasagna noodles
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  1. Preheat oven to 350 degrees F.
  2. Combine 1 cup boiling water and dried porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  3. For the Mushroom Filling: Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes.
  4. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned.
  5. Add thyme and 3 garlic cloves; sauté 1 minute.
  6. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  7. Remove from heat; stir in cream cheese and 1 tablespoon chives.
  8. Add reserved porcini mushrooms.
  9. For the Sauce: Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
  10. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture while whisking, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
  11. To Assemble: Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top.
  12. Bake for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

Nutrition: 396 calories, 15.4 g fat, 17.1 g protein, 43.5 g carbs, 3.2 g fiber