Mushroom Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 bottle Bertolli Organic olive oil, basil & garlic spaghetti sauce1 cup part skim Ricotta Cheese1/4 grated Parmesan Cheese1 cup sliced Mushrooms6 Lasagna Noodles1 cup shredded part skim Mozzarella Cheese
Preheat the oven to 350 degrees.
Boil the noodles in water for 8-10 minutes or until soft, rinse in cool water, cut 1/3 off of the end of each noodle. Meanwhile, mix the ricotta and parmesan cheeses.
In a small (8x8) casserole, layer in this order
1/3 of the jar of sauce
1/2 of the mushrooms
3 of the cut noodles
1/2 of the cheese mixture
1/3 of the sauce
the rest of the mushrooms
the rest of the noodles
the rest of the cheese mixture
the rest of the sauce
Cover with foil and bake at 350 degrees for 40 minutes or until bubbly. Remove the foil and sprinkle with the mozzarella, return to the oven uncovered for 15-20 minutes or until the cheese is nicely browned. Allow to cool for 10 minutes, cut into 9 squares.
Number of Servings: 9
Boil the noodles in water for 8-10 minutes or until soft, rinse in cool water, cut 1/3 off of the end of each noodle. Meanwhile, mix the ricotta and parmesan cheeses.
In a small (8x8) casserole, layer in this order
1/3 of the jar of sauce
1/2 of the mushrooms
3 of the cut noodles
1/2 of the cheese mixture
1/3 of the sauce
the rest of the mushrooms
the rest of the noodles
the rest of the cheese mixture
the rest of the sauce
Cover with foil and bake at 350 degrees for 40 minutes or until bubbly. Remove the foil and sprinkle with the mozzarella, return to the oven uncovered for 15-20 minutes or until the cheese is nicely browned. Allow to cool for 10 minutes, cut into 9 squares.
Number of Servings: 9
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 7.0 g
- Cholesterol: 16.9 mg
- Sodium: 403.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.4 g
- Protein: 8.9 g
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