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Creamy Mushroom-Broccoli Lasagna

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I inherited my love of cooking from my wonderful mother. When I was growing up, she always had a hot breakfast ready for us in the morning, and would cook up the most gourmet Shabbos and Yom Tov foods. One of my favorite pastimes is creating recipes. I made this for Shavous and it was a big hit! Watch the video!

Directions

Prepare the Sauce and Filling

1. Melt butter in a saucepan. Sauté onions and mushrooms in butter until limp. Add the heavy cream and bring to a boil. Add cheese and seasoning and mix. Remove from heat.
2. Cook broccoli, drain, and puree with a hand blender until smooth. Mix together with the cheese.

Assemble and Bake

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Pour some of the mushroom cream sauce into a 9- x 13-inch (23- x 33-cm) baking pan. Add a layer of lasagna noodles. Spread on a layer of broccoli mixture. Pour on some more cream sauce. Repeat until the noodles are done, ending with the cream sauce.
3. Bake covered for 45 minutes.