Mushroom Lasagna

Mushroom Lasagna

From Taste of Home April/May 2010
"Two types of mushrooms...provide a savory flavor to this creamy lasagna that feeds a crowd." This is modified to fit our liking. Charlie liked this so much he asked for another meal. This is odd for someone who doesn't like mushrooms!

Prep: 45 min
Bake: 40 min + standing
Yield: 12 servings

15 uncooked lasagna noodles
1 lb. sliced fresh mushrooms
2 C. chopped baby portobello mushrooms
1 large sweet onion, chopped
3 Tbsp. olive oil
1/2 C. minced fresh parsley
1 lb. Deli chopped Ham
2 garlic cloves, minced
1 1/2 tsp. Italian seasoning
2/3 C. chicken broth
2 cans (14-1/2 oz. each) diced tomatoes, drained
2 C. (8 oz.) shredded mozzarella cheese, divided
2 C. shredded Parmesan cheese, divided
1/2 C. heavy whipping cream
1.2 C. milk

Cook noodles according to package directions. Meanwhile, in a frying pan or Dutch oven, cook and stir the mushrooms and onion and stir the mushrooms and onion in oil until tender. Add the parsley, ham, garlic, and italian seasoning; cook 2 minutes longer. Add broth; cook and stir until liquid is evaporated. Add tomatoes and heat through.

Spread 1 C. sauce in a greased 15" x 10" baking dish. Layer with three noodles, 1 1/3 cups sauce, and a 1/2 C. each of mozzarella and parmesan. Repeat layers twice. In a small bowl, combine the cream, milk, and remaining cheeses; spoon over the top.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.