| This recipe is liked by 0 person(s). |
LASAGNA - Mushroom Lasagna
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| DMN VERY MUSHROOM LASAGNA | |
| 9 | uncooked regular lasagna noodles |
| 1 tablespoon | olive oil |
| 1 pound | portobello mushroom caps, coarsely chopped |
| 1 pound | white button mushrooms, sliced |
| 2 large | onions, chopped |
| 1 cup | fresh sliced carrots |
| 3 cups (24 ounces) | prepared marinara sauce of choice, (see Note) |
| 1 tablespoon | Italian herb blend, (Italian seasoning) |
| 2 teaspoons | chopped garlic |
| 1 teaspoon | salt |
| 1/2 teaspoon | ground black pepper |
| 1 pound | low-fat ricotta cheese |
| 1 | egg, well-beaten |
| 4 cups | mozzarella cheese |
| 1 cup | parmesan cheese |
Preheat oven to 375 F. Cook the lasagna noodles according to package directions to al dente texture. Do not overcook. Drain and set aside.
Meanwhile, in an extra-large skillet, heat oil over medium. Add mushrooms, onions and carrots. Stir and cook until mushrooms release their water and carrots are tender, about 6 minutes. Add marinara sauce, herb blend, garlic, salt and pepper to vegetables. Stir and cook 5 minutes to blend flavors. Set aside.
Combine the ricotta cheese and egg in a small bowl and set aside.
To build the casserole: Spray a deep (10x13x3-inch, or approximately 4-quart) glass casserole dish with nonstick cooking oil. Spread 1 cup of sauce in the bottom of dish in a thin layer. Top with 3 noodles, side by side. Layer 2 more cups of sauce, half the ricotta mixture, 11/2 cups mozzarella cheese and 3 more noodles. Repeat layer. Then top the entire casserole with remaining sauce, mozzarella and parmesan cheeses. (Try to cover the top 3 noodles with either sauce or cheese to prevent noodles from getting hard while baking.) Cover tightly with foil.
Bake 40 minutes or until bubbling rapidly at edges. Uncover and bake 10 more minutes or until cheese on top turns light golden brown and is sizzling. Remove from oven and cool 10 to 15 minutes before slicing and serving. Makes 12 servings.
Note: For testing purposes, I used Classico Tomato and Basil Sauce.
PER SERVING: Calories 334 (40% from fat), Fat 15 g (8 g sat), Cholesterol 53 mg, Sodium 826 mg, Fiber 4 g, Carbohydrates 28g, Protein 24 g
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe