1 Package (10oz) mucshrooms, sliced (about 3 cups)
2.5 tablespoons chopped, fresh oregano
2.5 teaspoons olive oil
2 cans (14.5 oz each) diced tomatoes
3 garlic cloves, minced
1.5 cups part-skim ricotta cheese
9 lasagna noodles, split into squares and cooked according to package instructions
1.2 cup chopped fresh basil
6 tablespoons grated romano cheese

In a large nonstick skillet over medium-high heat, saute mushrooms and oregano in hot oil, stirring occasionally, until tender. Meanwhile, in a food processor or blender, puree tomatoes until almost smooth. Add to mushrooms with garlic; simmer covered, 10 minutes, stirring occasionally. Season with salt and pepper, if desired. In a food processor or blender, puree ricotta 2 minutes, or until smooth and glossy. Using 1/2 cup of sauce per person, spread a bit of sauce in the bottom of a pasta bowl. Top with a pasta square and cover with a bit more sauce. Repeat twice. Add a dollop of whipped ricotta to the stack and sprinkle with basil and romano. Repeat to make 6 portions.

Number of Servings: 6

Recipe submitted by SparkPeople user TRIXIE712.

 

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