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This recipe was featured in Healthy Mushrooms Mean Growing Demand.
Gary Fears | Magic Valley EC
1/4 cup butter
1 pound mushrooms, sliced thin
Juice of half a small lemon, optional
2 tablespoons cornstarch
1 teaspoon salt
2 1/4 cups milk
8 ounces lasagna noodles
1 pound ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Servings: 6. Serving size: 1/6 of dish. Per serving: 480 calories, 22.3 g protein, 23.7 g fat, 42.4 g carbohydrates, 5 g dietary fiber, 684 mg sodium, 6.5 g sugars, 80 mg cholesterol
Cook’s Tip: The mushroom sauce can be made ahead and refrigerated until ready for use.