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Ingredients

• 2 bacon slices
• 2 cups sliced shiitake mushroom caps (about 4 ounces)
• 2 cups sliced oyster mushroom caps (about 4 ounces)
• 1 (8-ounce) package presliced button mushrooms
• 1 cup chopped yellow bell pepper
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt-free Creole seasoning
• 1/2 teaspoon dried oregano
• 1 teaspoon salt, divided
• 3/4 teaspoon black pepper, divided
• 1 cup Marsala wine
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups 1% low-fat milk
• 3/4 cup (3 ounces) shredded sharp provolone cheese
• Cooking spray
• 9 cooked lasagna noodles
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Description

Smoky Bacon And Marsala Wine Flavor A Rustic, Compact Lasagna Of Shiitake, Oyster, And Button Mushrooms Layered Between Pasta And Smothered With A Creamy Béchamel Sauce. Make-ahead Tip: Assemble The Lasagna, Cover Tightly With Foil, And Freeze (uncooked)

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