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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 268.1
  • Total Fat: 6.2 g
  • Cholesterol: 33.8 mg
  • Sodium: 755.3 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 6.0 g
  • Protein: 23.6 g

View full nutritional breakdown of Mushroom Lasagna calories by ingredient
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Mushroom Lasagna

Submitted by: KARENSUEBURTON

Introduction

From Dr. Oz show, compliments of Chef Rocco DiSpirito. From Dr. Oz show, compliments of Chef Rocco DiSpirito.
Number of Servings: 4

Ingredients

    2 c. ricotta, fat free
    1/2 c. fresh basil, chopped
    2 T. fresh Italian parsley, chopped
    1 oz. parmesan cheese, grated
    4 oz. whole wheat pasta sheets, no boil
    16 oz. mushrooms, sliced (canned)
    1/2 c. mushroom juice
    2 oz. mozzarella cheese, shredded
    4 t. corn starch or potato starch

Directions

1. Preheat oven to 350.

2. Spray 9x9 pan with cooking spray.

3. Combine ricotta and spices with 1/2 of the parmesan cheese.

4. Mix 1/3 c. mushroom juice with corn starch and whisk into the ricotta mix.

5. Spread single layer of pasta sheets on bottom of the pan, and layer with thin layer of ricotta mix, light sprinkling of mozzarella, and mushrooms. Repeat 2 more times.

6. Top lasagna with remaining mozzarella and parmesan cheese.

7. Pour remaining mushroom juice over the lasagna and let it spill over the sides.

8. Cover with foil and bake 30 minutes.

9. Remove foil and turn heat up to 425. Cook until top is brown.

10. Remove from oven and let rest 15 minutes before cutting.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KARENSUEBURTON.






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