Tuesday, May 22, 2012

Not-so Classic Lasagna

Ingredients
Tip Veg out! Mushrooms satisfy the taste for savory, so you won't miss the meat.
Tip Swap in reduced-fat cheese (and use less of it) to slash fat and calories.
Tip Use fewer layers of pasta to keep carbs in check.


1 Tbsp extra-virgin olive oil or cooking spray
1 pound fresh mushrooms, thickly sliced
1 large sweet onion
Salt and pepper
2 large cloves garlic, chopped
1 28 ounce can crushed tomatoes
9 8-inch lasagna noodles
1 cup reduced-fat cottage cheese or fat free ricotta
1 egg white
1/4 cup plus 2 tablespoons finely grated parmesan cheese
2 ounces part-skim mozzarella cheese, shredded (I use less just a enough to give it a pretty look at the end)

Directions

Heat a large skillet over medium heat. Add 1/2 tablespoon olive oil or cooking spray and half the mushrooms and onion, season with salt and cook, stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Repeat with 1/2 tablespoon oil or cooking spray and the remaining mushrooms.
In the same skillet, add a bit more cooking spray and the garlic over medium-low heat and cook for 1 minute. Stir in the tomatoes and cook, stirring, until thickened, about 10 minutes. Stir 3/4 cup of the tomato sauce into the mushrooms; season with pepper.
Meanwhile, preheat the oven to 400 degrees . In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.
In a food processor, puree the cottage cheese, egg white and 1/4 cup parmesan. Season with pepper.
Grease a 9-by-11-inch baking dish and spread 3/4 cup of the remaining tomato sauce in the bottom. Place 3 noodles on the sauce and spoon half the mushrooms on top; dot with half the cottage cheese mixture. Repeat with another layer of noodles, the remaining mushrooms, the remaining cottage cheese mixture. Top with the remaining noodles and 1 cup of the tomato sauce.
Cover the lasagna with foil and bake for 35 to 40 minutes. Remove the foil and top with the remaining 2 tablespoons parmesan and the mozzarella and bake until melted, about 5 minutes. Dollop with the remaining tomato sauce.

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