Mushroom Lasagna Alfredo

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Spray two 8-by-8-inch baking pans with nonstick oil spray and set aside.

2. Step 2.

   Heat the oil over medium-high heat in a 12-inch skillet. Peel and coarsely chop the onions, adding them to the skillet as you chop. Add the mushrooms and cook, stirring frequently, until they begin to release their liquid and the onions are tender, about 3 minutes.

3. Step 3.

   While the mushrooms and onions cook, in a medium mixing bowl, stir together the egg, cottage cheese, and Italian seasoning. Set aside.

4. Step 4.

   When the mushrooms have released their liquid, stir in the garlic and cook for 30 seconds. Add the marsala and cook over medium-high heat, stirring frequently, until almost all of it evaporates, about 4 minutes.

5. Step 5.

   While the marsala evaporates, pour 1/4 of the jar of Alfredo sauce into each baking pan, rotating the pans to coat the bottoms. Place two no-boil lasagna noodles side by side over the sauce in each pan.

6. Step 6.

   When the marsala has evaporated, remove the skillet from the heat. Spoon 1/4 of the mushroom-onion mixture over the noodles in each pan. Sprinkle 1/2 cup of mozzarella over the mushrooms in each pan.

7. Step 7.

   Place two more noodles side by side over the cheese in each pan. Spoon half of the cottage-cheese mixture over the noodles in each pan, spreading to the edges. Spoon half of the diced tomatoes with their juices over the cottage cheese.

8. Step 8.

   Top this layer in each pan with two more noodles. Divide the remaining mushroom mixture on top of the noodles in each pan. Divide the remaining Alfredo sauce between the pans, pouring it over the mushrooms. Use a spatula to spread the sauce, covering the noodles completely.

9. Step 9.

   Sprinkle the remaining mozzarella and the parmesan over both pans. Cover with nonstick aluminum foil and bake for 50 minutes.

10. Step 10.

    Remove from the oven, uncover, and if eating now, bake for 5 more minutes. Remove from the oven and let the lasagna rest for 10 to 15 minutes before serving.

11. Step 11.

    If freezing, uncover the pan, cool to room temperature, recover with foil, and freeze for up to 1 month. Or refrigerate for up to 48 hours. To reheat from frozen, defrost for 24 hours in the refrigerator, then allow the lasagna to stand at room temperature, uncovered, for 30 minutes. Reheat, covered with foil, at 325°F for 30 minutes. Uncover, raise the heat to 375°F, cook for 5 minutes more, and serve.