It’s
that time of the year again. There’s a nip in the air. This is a time to start
thinking of getting cozy near a fire and spending more time inside. The foods of the
cooler months often remind us of those homey feelings from childhood.
Casseroles—hearty foods that warm you inside, and stay with you—are just the
thing in the fall.
Here is a recipe for a great IC- friendly casserole:
Mushroom Lasagna (Vegetarian, no tomato sauce)
Sauce preparation:
Melt butter in large saucepan. Add mushrooms and lemon zest. Sauté until mushrooms are wilted. Blend in flour and salt. Gradually stir in milk, followed by parsley and wine. Cook and stir until sauce thickens, making sure to boil off the alcohol from the wine. Makes 1 quart.
Put it together:
Enjoy!
Here is a recipe for a great IC- friendly casserole:
Mushroom Lasagna (Vegetarian, no tomato sauce)
Sauce ingredients:
|
Cheese:
|
Pasta:
|
Melt butter in large saucepan. Add mushrooms and lemon zest. Sauté until mushrooms are wilted. Blend in flour and salt. Gradually stir in milk, followed by parsley and wine. Cook and stir until sauce thickens, making sure to boil off the alcohol from the wine. Makes 1 quart.
Put it together:
- Mix the two cheeses together in a small bowl. Build this dish in a 13" X 9" flat pan as you would a lasagna: noodle layer, sauce layer and cheese layer. Be sure to save a little sauce to cover the top layer of noodles so they will not dry out.
- Cook for 45 minutes at 325°. If desired, cover with foil for first half of cooking time to make it juicier.
- Let dish stand for 20 minutes before serving.
Enjoy!















