Very Mushroom Lasagna

Mains | Entertaining, Kid Friendly | Pasta & Grains, Vegetables

SERVES 12 - START TO FINISH: 20 minutes prep, 50 minutes baking time, 10 to 15 minutes cooling
Recipe Scoop Very Mushroom Lasagna

Cooking Notes

* Note: For testing purposes I used Classico ® Tomato Basil Sauce

Very Mushroom Lasagna

9 uncooked regular lasagna noodles
1 tablespoon olive oil
1 pound portabella mushroom caps, coarsely chopped
1 pound white button mushrooms, sliced
2 large onions, chopped
1 cup sliced fresh 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
½ teaspoon ground black pepper
1 pound low fat ricotta cheese
1 egg, well beaten
4 cups mozzarella cheese
1 cup parmesan cheese

1. Preheat oven to 375 F. Cook the lasagna according to package directions to al dente texture. Do not overcook. Drain and set aside.
2. Meanwhile, in an extra-large skillet, heat oil over medium heat. Add mushrooms, onions and carrots and stir and cook until mushrooms release their water and carrots are tender, about 6 minutes. Add marinara sauce, herbs mix, garlic, salt and pepper to vegetables and stir and cook 5 minutes to blend favors. Set aside.
3. Combine the ricotta cheese and egg in a small bowl and set aside.
4. To build the casserole: Spray a deep (10x13x3  - approx. 4 quart) glass casserole dish with non-cook cooking oil spray. Place 1 cup of sauce in the bottom of dish and spread in a thin layer. Top with 3 noodles, side by side. Layer 2 more cups of sauce, half the ricotta mixture, 1 ½ 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 them from getting hard. Cover tightly with foil.
5. Bake for 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 rest for 10 to 15 minutes before slicing and serving.

Very Mushroom Lasagna

Approximate Values Per Serving: 334 calories , 15 g fat (8 g saturated), 53 mg cholesterol, 24 g protein, 28 g carbohydrates, 4 g dietary fiber, 826 mg sodium

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