Filed Under: bake, Dinner, Under 20 Mins, vegetable

Mushroom Lasagna

Replacing ground meat with mushrooms and using low-fat cheeses reduces the calories in this delectable version of a classic dish. Shorten prep time by chopping vegetables in food processor and using oven-ready noodles.

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April 8th, 2012

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

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Servings
6
Prep Time
30 minutes
Cook Time
1 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound fresh white or crimini mushrooms, chopped (about 3 cups)
  • 1 Cup water
  • 1 can (680 ml) tomato sauce
  • 1 teaspoon each dried basil and oregano
  • 1/4 teaspoons hot red pepper flakes .
  • 11 container (500g) 2% cottage cheese
  • 2 eggs
  • 1 package (300g) frozen chopped spinach thawed and squeezed dry
  • 1/4 teaspoons each black pepper and nutmeg
  • 12 oven ready lasagna noodles
  • 1 1/2 Cups grated part skim mozzarella cheese
  • 2/3 Cups grated parmesan cheese
    • Directions
  • 1.

    In large nonstick skillet, heat oil over medium heat; saute carrot, celery and onion, for about 2-3 minutes. Stir in garlic and mushrooms; saute 2-3 minutes over medium “high heat or until mushrooms become moist. Add water, cover and cook about 5 minutes or until vegetables are soft. Stir in tomato sauce, basil, oregano and red pepper flakes. Heat until hot about 5 minutes

  • 2.

    Meanwhile in medium bowl, mix cottage cheese, eggs, spinach, pepper and nutmeg; stir in 1/2 cup mozzarella cheese and 1/3 cup Parmesan cheese. In lightly greased 13 X 9- inch baking dish, spread about 1 cup of the sauce to cover the bottom. Arrange a layer of 4 lasagna noodles over sauce, leaving 3/4" in between for expansion and breaking one to fit (do not overlap). Spread half cottage cheese mixture on noodles; top with 1 1/3 cups sauce.( Be sure noodles are well covered with sauce) Starting with noodles , repeat the layers once. Place final layer of noodles on top and remaining sauce. Sprinkle remaining mozzarella and Parmesan cheese on top. Bake in 350°F (180°C) oven 35-45 minutes or until noodles are tender. Let stand 10 minutes before cutting.

    • Nutrients Per Serving
    Per ServingCalories: 502Protein : 35.3 gFat: 14.9 gCarbohydrates: 58.7 gDietary Fibre: 7.0 g
    Mushroom Lasagna
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