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Mushroom lasagna

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Ingredients/Components

salt - 1/2 tsp
pepper - 1/4 tsp
bay leaf - 1 item
basil - 1 tsp
parsley - 1/4 c
olive oil - 1 Tbsp
white wine - 1/2 c
mushrooms - 1/2 lb
thyme - 1 tsp
medium zucchini - 4 item
uncooked lasagna noodles - 9 item
large cloves garlic - 2 item
shallots - 4 item
shredded reduced fat Mozzarella cheese
container reduced fat Ricotta cheese - 15 oz
whole tomatoes in thick puree - 1 can
Vegetable Filling:4 shallots

How to make mushroom lasagna:

Vegetable Filling:4 shallots1/2 lb. mushrooms4 medium zucchini1 tsp. olive oil1/4 c. parsley1 tsp. basil1/2 tsp. salt1/4 tsp. pepper9 uncooked lasagna noodles1 1/2 c. shredded reduced fat Mozzarella cheese15 oz. container reduced fat Ricotta cheese Make Sauce: Trim and mince shallots and garlic. In 2-quart saucepan heat oil; add garlic and shallots. Saute until tender. Add tomatoes, wine, bay leaf, thyme, salt and pepper. Heat to boiling. Reduce heat; simmer 30 minutes. Cool slightly.

Make Filling: Thinly slice shallots and mushroom caps. Trim zucchini and thinly slice. Preheat oven to 400°. In large skillet heat oil over medium heat. Add shallots; saute 5 minutes. Add sliced mushrooms, sliced zucchini, parsley, basil, salt and pepper. Cover and cook 5 minutes. Cool slightly.

Over bottom of 13 x 9-inch baking pan spread 1/3 of vegetable mixture; top with 3 uncooked noodles. Reserve 1/4 cup Mozzarella. In medium bowl combine remaining Mozzarella and Ricotta. Mix well. Spread 1/3 of cheese mixture over noodles. Top with 1/3 of sauce. Repeat layers. With the last third of each mixture again layer vegetables, uncooked noodles, cheese mixture and sauce. Sprinkle with reserved Mozzarella cheese. Cover tightly with foil. Bake 40 to 45 minutes or until bubbly and noodles are tender. Cool slightly and serve.

Recipe categories: Lunch/snacks, Main dish, Lasagna.

Rating:

Average rating: 4, total votes: 5

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