Mushroom Lasagna
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Mushroom Lasagna calories by ingredient
Introduction
Made this tonight for my daughter and I, along side one containing ground beef for the guys. Taste was good, but I think next time I will saute the mushrooms with some onion, garlic, and italian seasoning in cooking spray first - the fresh mushrooms made our vegetarian lasagna too soupy when they leached their liquid into the sauce, and I think that the extra seasoning will really add to the flavor. Made this tonight for my daughter and I, along side one containing ground beef for the guys. Taste was good, but I think next time I will saute the mushrooms with some onion, garlic, and italian seasoning in cooking spray first - the fresh mushrooms made our vegetarian lasagna too soupy when they leached their liquid into the sauce, and I think that the extra seasoning will really add to the flavor.Number of Servings: 9
Ingredients
-
1 bottle Bertolli Organic olive oil, basil & garlic spaghetti sauce
1 cup part skim Ricotta Cheese
1/4 grated Parmesan Cheese
1 cup sliced Mushrooms
6 Lasagna Noodles
1 cup shredded part skim Mozzarella Cheese
Directions
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