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Potato And Mushroom Lasagna

Potato and Mushroom Lasagna recipe image
This comforting Potato and Mushroom Lasagna is a hearty twist on the classic Italian favorite, swapping traditional pasta sheets for thinly sliced potatoes. The dish layers earthy saut&# 195;©ed mushrooms, savory prosciutto, and rich cheese between tender potato slices, creating a luxurious texture without the carbs. ItâÂÂs an ideal weekend project that smells incredible while baking, making it perfect for family dinners or cozy gatherings. The combination of umami-rich mushrooms and salty prosciutto balances the creamy potato layers beautifully. Serve it warm with a simple green salad for a satisfying, home-style meal that feels indulgent yet wholesome.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 190.3
Dietary: Gluten-free
Description
This comforting Potato and Mushroom Lasagna is a hearty twist on the classic Italian favorite, swapping traditional pasta sheets for thinly sliced potatoes. The dish layers earthy saut&# 195;©ed mushrooms, savory prosciutto, and rich cheese between tender potato slices, creating a luxurious texture without the carbs. ItâÂÂs an ideal weekend project that smells incredible while baking, making it perfect for family dinners or cozy gatherings. The combination of umami-rich mushrooms and salty prosciutto balances the creamy potato layers beautifully. Serve it warm with a simple green salad for a satisfying, home-style meal that feels indulgent yet wholesome.
Ingredients
  • 2 tablespoon Olive oil
  • 1 lg Onion, minced
  • 2 ounce Prosciutto di Parma, finely
Directions
  1. 1
    Preheat oven to 375ðF (190ðC) and lightly grease a 9x13 inch baking dish.
  2. 2
    Thinly slice potatoes using a mandoline or sharp knife, then parboil for 10 minutes until slightly tender but not falling apart; drain well.
  3. 3
    Heat olive oil in a large skillet over medium-high heat; sauté minced onion until translucent and soft.
  4. 4
    Add sliced mushrooms to the skillet and cook until browned and liquid has evaporated; stir in finely chopped prosciutto and cook for 2 more minutes.
  5. 5
    Spread a thin layer of béchamel or tomato sauce in the bottom of the baking dish.
  6. 6
    Layer half the potato slices over the sauce, followed by half the mushroom-prosciutto mixture and a layer of grated cheese.
  7. 7
    Repeat layers with remaining potatoes, mushroom mixture, and cheese, finishing with a top layer of potatoes and extra cheese.
  8. 8
    Cover with foil and bake for 45 minutes, then remove foil and bake for another 20-25 minutes until potatoes are tender and top is golden brown.
  9. 9
    Let rest for 15 minutes before slicing and serving to allow layers to set.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 190.3kcal
% Daily Value *
Total Fat 11.0g17%
Saturated Fat 2.2g12%
Cholesterol 27.5mg10%
Sodium 815.0mg34%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.4g2%
Sugars 1.2g
Protein 19.3g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato lasagna, mushroom lasagna, prosciutto, comfort food, italian dinner, baked potatoes, earthy flavors, family meal, vegetarian option, cheese bake, layered dish, weekend cooking, savory bake, potato slices, creamy mushrooms, golden crust, hearty main, low carb lasagna, parma ham, homestyle cooking
Read it online: https://www.chefs-mate.com/recipe/potato-and-mushroom-lasagna/