Mushroom LasagneSubmitted by: 1KELLIJ
1 lb. cremini and/or shiitake mushrooms, sliced
1 t. dried thyme
1 t. dried oregano
1 T. dried basil
5 oz. kale, chopped
1 16-oz. container low-fat cottage cheese
1/3 c. skim milk
3 c. shredded, part-skim mozzarella cheese, divided
3/4 c. grated Parmesan cheese
1 28 oz. can tomato sauce
1 14.5 oz can diced tomatoes
12 no-cook lasagna noodles
fresh basil (optional)
Heat a large skillet over medium-high heat, then spray with cooking spray. Add the mushrooms and dried thyme; season with salt to draw out some moisture. Cook about 6-7 minutes, then add the kale to the mushrooms and cook another 4-5 minutes until softened.
In a medium bowl, combine the cottage cheese, milk and eggs. Add the parmesan, oregano, basil, and 1 c. of the mozzarella.
In a separate bowl, mix the tomato sauce and diced tomatoes. Spread 1 c. of the tomato mixture in the bottom of a 9x13x2 inch pan. Layer 4 sheets of the uncooked lasagna noodles on top, slightly overlapping. Spread half the cottage cheese mixture on the noodles and cover with half the mushroom/kale mixture. Top with 1 1/2 c. of the tomato mixture. Repeat with 4 sheets of lasagna, remaining cottage cheese mixture, remaining mushrooms and kale, and 1 1/2 c. tomato mixture. Cover with the remaining 4 sheets of lasagna, the remaining tomato mixture, and the remaining 2 c. mozzarella.
Lightly spray a sheet of aluminum foil with cooking spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Garnish with basil, if desired; serve warm.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user 1KELLIJ.