Chef Rocco DiSpirito’s Mushroom Lasagna
Created by LindasBusyKitchen on December 30, 2011
- Servings: 4
- Prep Time: 15m
- Cook Time: 45-50m
- Recipe #3774
Ingredients
- Olive oil (4 sprays olive oil cooking spray)
- 2 cups fat-free ricotta cheese
- 1/2 cup fresh chopped basil
- 2 tablespoons fresh chopped Italian parsley
- 1 ounce Parmigiano reggiano (freshly grated)
- Salt and freshly ground black pepper
- 4 ounces whole wheat pasta sheets (no-boil)
- 1 can (16 ounces) sliced mushrooms, (reserve juice, amount below)
- 1/2 cup mushroom juice (from the cans)
- 2 ounces low-fat Mozzarella cheese (shredded)
- 4 teaspoons potato starch
How to Make
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Step 1: Preheat oven to 350 degrees. Spray a non-stick 9x9x2 inch lasagna pan with cooking spray.
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Step 2: In a large mixing bowl combine Ricotta, basil, parsley and half the grated Parmigiano.
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Step 3: Season contents with salt and pepper.
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Step 4: Mix 1/4 cup of mushroom juice with potato starch and whisk into the Ricotta mix.
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Step 5: Spread a single layer of pasta sheets on the bottom of the pan followed by a thin layer of the Ricotta mix, a light sprinkling of Mozzarella, followed by a single layer of mushrooms. Repeat two more times.
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Step 6: Top lasagna with remaining Mozzarella and sprinkle with remaining Parmagiano. Pour remaining mushroom juice over the lasagna, and let it spill over the sides.
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Step 7: Top with foil, and bake in the oven for 30 minutes. Remove the foil and turn the heat to 425 degrees, and cook until lasagna top turns brown. Remove from oven and let rest for 15 minutes before cutting.
Nutritional Facts
- Serving Size: 1 (257.6 g)
- Calories 346.7
- Total Fat - 13.6 g
- Saturated Fat - 8.3 g
- Cholesterol - 39.6 mg
- Sodium - 1718.5 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 7.2 g
- Sugars - 9.8 g
- Protein - 21.5 g
- Calcium - 730.1 mg
- Iron - 0.7 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.1 mg