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Thursday, April 9, 2015

Mushroom Lasagna: Gluten Free And Pasta Free!

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 16 ounces sliced fresh mushrooms (, baby portobello or a combination of the two)
  • 1 tablespoon margarine (i use smart balance )
  • 1 tablespoon olive oil
  • 1 eggs or 3 tablespoons flax seed meal mixed with 1 t. water
  • 1/2 teaspoon garlic salt (use garlic powder if watching your salt intake)
  • 1/2 teaspoon italian seasoning
  • 1 tablespoon parsley flakes
  • 15 ounces ricotta cheese (if using low-fat, strain in cheesecloth lined colander)
  • 2 cups shredded part-skim mozzarella cheese, divided as instructed below
  • 1/2 cup shredded and divided italian cheese blend, romano parmesan & asiago should be included in the blend
  • 2 1/2-3 1/2 cups pasta sauce, depending on how much extra sauce you want to serve with the lasagna, and for possible bread stick d

Recipe

  • 1 preheat oven to 350 degrees. saute mushrooms in margarine and olive oil in a large skillet until lightly browned and moisture is released from the mushrooms.
  • 2 place half of the cooked mushrooms in the bottom of an 8 x 8 casserole dish and spread out evenly. sprinkle with 1/4 cup mozzarella. place in oven for 5-10 min., just long enough to slightly melt the cheese. this creates a firm bottom layer.
  • 3 in a large mixing bowl, lightly beat the egg. stir in garlic salt or powder, italian seasoning (crush it between your fingers as you add it) and parsley flakes. add ricotta, 1 cup mozzarella, and 1/4 cup italian cheese blend. mix well.
  • 4 spread 3/4 cup pasta sauce over the mushrooms/melted cheese bottom layer.
  • 5 top with ricotta mixture and spread evenly all the way to the edges to seal it.
  • 6 place remaining mushrooms on top of ricotta layer, and cover with 3/4 cup sauce. top with 3/4 cup mozzarella and 1/4 cup italian cheese blend.
  • 7 cover with foil, making sure the foil is tight enough so that it's not touching the cheese.
  • 8 bake for 45 minutes, then remove foil. return to oven for 10-15 minutes, or until cheese is bubbly.
  • 9 heat remaining pasta sauce to serve with the meal.
  • 10 allow lasagna to stand for at least 10 minutes before cutting. i ladle a small amount of sauce onto the plate, and then place a serving of lasagna on top of it.
  • 11 makes 4, four inch by four inch servings.

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