Canned Mushroom Lasagna
Elevate your holiday feasts with this delightful Canned Mushroom Lasagna, a hassle-free dish that’s bursting with flavor! Layered with savory canned mushrooms, rich marinara sauce, and gooey mozzarella cheese, this quick-to-assemble recipe is sure to be a crowd-pleaser at your Christmas table. Get ready to impress your guests with minimal effort and maximum taste!
Prep
15
min
Cook
24
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1 cup (237 ml) cream
- 1 package lasagna pasta
- 3 cans mushrooms
- parmesan cheese (to taste)
- 1 can tomato puree
- 1 splash white wine
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- dried basil (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- nutmeg (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the pan.
- 2
Drain the canned mushrooms and add them to the pan.
- 3
Add the tomato puree, garlic powder, salt, pepper, Italian seasoning, dried basil, butter, and a splash of white wine.
- 4
Let the mixture simmer until it starts to boil, then turn off the heat.
- 5
In a baking dish, layer the lasagna: start with a layer of pasta, then add a spoonful of the mushroom mixture, cream, and cheese. Repeat the layers.
- 6
Top with Parmesan cheese.
- 7
Bake uncovered in the preheated oven for about 24 minutes until golden brown.
- 8
Let it cool for a few minutes before serving.
💡 Pro Tips
- ✓Sauté drained canned mushrooms in the preheated pan for 3-4 minutes before adding other ingredients to evaporate excess moisture and concentrate umami flavors through the Maillard reaction.technique3-4 minutes
- ✓Add the white wine first and let it reduce by 50% before adding tomato puree, as alcohol needs 176°F+ to evaporate and acidic tomatoes can prevent proper wine reduction.timing50% reduction at 176°F+
- ✓Mix cream with 1-2 tablespoons of the hot mushroom mixture before layering to temper it and prevent curdling from direct heat contact with acidic tomatoes.technique1-2 tablespoons
- ✓Rest the assembled lasagna for 15-20 minutes before baking so pasta sheets partially hydrate and cook more evenly, reducing the risk of hard edges.timing15-20 minutes
- ✓Cover with foil for the first 18 minutes of the 24-minute bake time, then uncover to prevent moisture loss while ensuring golden browning through direct radiant heat.timing18 minutes covered, 6 minutes uncovered
Share this recipe
Prep
15
min
Cook
24
min
Serves
4
people
Level
beginner
Share this recipe
Canned Mushroom Lasagna
Elevate your holiday feasts with this delightful Canned Mushroom Lasagna, a hassle-free dish that’s bursting with flavor! Layered with savory canned mushrooms, rich marinara sauce, and gooey mozzarella cheese, this quick-to-assemble recipe is sure to be a crowd-pleaser at your Christmas table. Get ready to impress your guests with minimal effort and maximum taste!
📝 Ingredients
Shopping List
- 1 cup (237 ml) cream
- 1 package lasagna pasta
- 3 cans mushrooms
- parmesan cheese (to taste)
- 1 can tomato puree
- 1 splash white wine
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- dried basil (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- nutmeg (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the pan.
- 2
Drain the canned mushrooms and add them to the pan.
- 3
Add the tomato puree, garlic powder, salt, pepper, Italian seasoning, dried basil, butter, and a splash of white wine.
- 4
Let the mixture simmer until it starts to boil, then turn off the heat.
- 5
In a baking dish, layer the lasagna: start with a layer of pasta, then add a spoonful of the mushroom mixture, cream, and cheese. Repeat the layers.
- 6
Top with Parmesan cheese.
- 7
Bake uncovered in the preheated oven for about 24 minutes until golden brown.
- 8
Let it cool for a few minutes before serving.
💡 Pro Tips
- ✓Sauté drained canned mushrooms in the preheated pan for 3-4 minutes before adding other ingredients to evaporate excess moisture and concentrate umami flavors through the Maillard reaction.technique3-4 minutes
- ✓Add the white wine first and let it reduce by 50% before adding tomato puree, as alcohol needs 176°F+ to evaporate and acidic tomatoes can prevent proper wine reduction.timing50% reduction at 176°F+
- ✓Mix cream with 1-2 tablespoons of the hot mushroom mixture before layering to temper it and prevent curdling from direct heat contact with acidic tomatoes.technique1-2 tablespoons
- ✓Rest the assembled lasagna for 15-20 minutes before baking so pasta sheets partially hydrate and cook more evenly, reducing the risk of hard edges.timing15-20 minutes
- ✓Cover with foil for the first 18 minutes of the 24-minute bake time, then uncover to prevent moisture loss while ensuring golden browning through direct radiant heat.timing18 minutes covered, 6 minutes uncovered