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Wild Mushroom Lasagna




Source of Recipe


Michele


Recipe Introduction


This is a different and tasty take on an all time family favorite.


List of Ingredients




Wild Mushroom Lasagna
This recipe serves: 10

Preparation time : 25 minutes
Cooking time : 35 minutes


Ingredients
1 pound lasagna noodles
1 tablespoon olive oil
2 shallots, minced
2 large yellow onions, chopped
1 pound mushrooms (cremini, shiitake or a combination), sliced
salt to taste
freshly ground black pepper
2 sprigs fresh thyme, or 1/2 teaspoon dried
2 cups low-fat ricotta cheese
1 egg
pinch of nutmeg
3 cups basic tomato sauce, homemade, jarred or canned
1 cup shredded low-fat mozzarella cheese
1/2 cup breadcrumbs
2 tablespoons freshly grated Parmesan cheese



Recipe




Cooking Instructions
1. Bring a large pot of well-salted water to a boil and prepare a large
bowl of ice water. Add the lasagna noodles to the boiling water and cook
until they are just al dente. Drain and plunge the noodles into the ice
water to cool them quickly. Drain again and lay the noodles out on paper
towels.
2. Heat the olive oil in a large nonstick pan over medium-high heat. Add
the shallots, onions and mushrooms. Season with salt, pepper and thyme and
cook until the mushrooms are browned on the edges. Set the mushroom-onion
mixture aside in a strainer to allow the excess liquid to drain. Remove
and discard the thyme sprigs.
3. In a medium bowl, mix the mushroom-onion mixture with the mozzarella
cheese. In a separate bowl, mix the ricotta cheese, egg, salt, pepper and
nutmeg together.
4. Preheat the oven to 325°F.
5. Cover the bottom of a large baking dish (at least 2 inches deep) with a
thin coat of tomato sauce. Line the dish with a single layer of lasagna
noodles.
6. Spread 1/3 of the ricotta mixture over the noodles. Cover the ricotta
with 1/3 of the mushroom-onion mixture, sprinkle with a few tablespoons of
breadcrumbs and add another layer of noodles. Continue layering the
ricotta, mushroom-onion mixture, breadcrumbs and noodles two more times.
Pour the remaining tomato sauce over the last layer of noodles.
(This can be prepared in advance and stored in the refrigerator for up to
2 days.)
7. Cover with foil and bake for 35 minutes. Remove the foil, sprinkle the
Parmesan over the top and continue to bake until the lasagna is brown and
bubbly around the edges of the dish, about 5 minutes more. Let stand for
at least 15 minutes before cutting into squares and serving.
(This can be baked in advance, stored in the refrigerator for up to 2 days
and reheated before serving.)

Nutrition Facts


Serving Size 1 piece

Amount Per Serving


Calories 332

Total Fat 9 g

Saturated Fat 4 g

Protein 18 g

Total Carbohydrate 46 g

Dietary Fiber 4 g

Sodium 367 mg

Percent Calories from Fat 25%

Percent Calories from Protein 22%

Percent Calories from Carbohydrate 54%