Walnut Basil Lasagna

Servings: 12


3 tablespoons butter
1 pound mushrooms, finely chopped
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
3 tablespoons flour
1/2 cup dry white wine
2 cups beef broth
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
1 cup finely chopped walnuts, toasted
Freshly ground black pepper

cheese filling:
1 carton (24 ounces) small curd cottage cheese
2 eggs
1 cup (3 ounces) grated Wisconsin Parmesan cheese
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
Freshly ground black pepper
1 pound lasagna noodles, prepare according to package directions
2 cups (8 ounces) shredded Wisconsin mozzarella cheese

Cooking Directions:

Sauce: In large saucepan, melt butter over medium-high heat. Add mushrooms, onion and garlic. Cook 6 to 7 minutes or until soft. Stir in flour; cook 2 minutes, stirring constantly. Gradually add wine and broth, stirring constantly. When sauce begins to boil, reduce heat to low. Stir in basil, salt and pepper. Simmer 5 minutes. Remove pan from heat. Set aside.

Filling: In medium bowl, combine cottage cheese and eggs. Stir in Parmesan, basil, salt and pepper.

To assemble lasagna: Ladle 1/2 cup sauce into bottom of buttered 9x13 inch pan. Cover with 3 to 4 noodles. Spread 1 cup cheese filling over noodles. Pour 1 cup sauce over cheese mixture. Sprinkle with 1/2 cup Mozzarella. Top with 3 to 4 noodles and repeat layers 3 times, ending with noodles and remaining sauce. Sprinkle with additional Parmesan. Bake at 400° F for 40 to 45 minutes. Let stand 10 minutes before serving.

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