Portabella Mushroom Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 lb Whole Wheat Lasagna Noodles1 tsp garlic salt2 Cans Stewed Tomatoes, no salt16 oz Fat Free Ricotta8 oz Fat Free Mozarella1 med onion diced4 cloves garlic (I like lots of garlic)1 can Tomato Paste1 can Tomato Sauce2 tbsp Italian Season (Adjust to your taste)1 lb Portabella Mushrooms, stems removed and diced.
Cook noodles according to package instructions, use garlic salt instead of table salt.
Dice onion and garlic. Sweat in non stick skillet on medium heat, using cooking spray instead of oil until translucent.
Add in Tomato Paste, Tomato Sauce and Tomatoes. Mix well. Add in Italian Seasoning. Add in diced portabella mushrooms. Simmer until the mushrooms are tender.
In a mixing bowl, combine the Ricotta with 3/4 of the Mozarella. Reserve the rest of the Mozarella for the top.
Use skim milk if desired to thin. You want it in a paste like consistency.
Drain noodles and run cold water over them until cool enough to handle. Layer in baking dish starting with Sauce, then lasagna noodle, then ricotta cheese mixture. Repeat for a total of 3 layers of pasta. Use the same procedure in second pan to finish off ingredients. Top both pans with remaining sauce. Sprinkle with reserved Mozarella. Bake at 350 for 45 minutes or until top is lightly brown.
Number of Servings: 16
Recipe submitted by SparkPeople user SMOHME.
Dice onion and garlic. Sweat in non stick skillet on medium heat, using cooking spray instead of oil until translucent.
Add in Tomato Paste, Tomato Sauce and Tomatoes. Mix well. Add in Italian Seasoning. Add in diced portabella mushrooms. Simmer until the mushrooms are tender.
In a mixing bowl, combine the Ricotta with 3/4 of the Mozarella. Reserve the rest of the Mozarella for the top.
Use skim milk if desired to thin. You want it in a paste like consistency.
Drain noodles and run cold water over them until cool enough to handle. Layer in baking dish starting with Sauce, then lasagna noodle, then ricotta cheese mixture. Repeat for a total of 3 layers of pasta. Use the same procedure in second pan to finish off ingredients. Top both pans with remaining sauce. Sprinkle with reserved Mozarella. Bake at 350 for 45 minutes or until top is lightly brown.
Number of Servings: 16
Recipe submitted by SparkPeople user SMOHME.
Nutritional Info Amount Per Serving
- Calories: 188.5
- Total Fat: 0.7 g
- Cholesterol: 6.3 mg
- Sodium: 482.7 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 4.7 g
- Protein: 12.9 g
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