Prep 20 mins
Cook 1 hr
Sauteed mushrooms replace traditional lasagna noodles, and their rich flavor and texture more than make up for the absence of meat. Use 3 T. flax seed meal mixed with 1 T. water for egg-free preparation (as noted in the ingredients). Gluten free pasta is available, but because I'm severely vitamin D deficient as a result of Celiac Disease which went undiagnosed for many years, I came up with this in order to take advantage of the vitamin D in mushrooms. The cheese and pasta sauce are the two critical ingredients that will make or break this dish. We have two sauces created by local restaurants that are available in many Ohio grocery stores: LaRosa's and Annarino's. They tie for first place as the best all-purpose sauce I've ever tasted. You might consider looking in your area for a good locally produced sauce ... but maybe we're just really lucky around here! I use Mario Batali Italian Four Cheese Blend because it's outstanding and loaded with flavor.
- 16 ounces sliced fresh mushrooms (white, 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
- 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.
- 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.
- 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.
- Spread 3/4 cup pasta sauce over the mushrooms/melted cheese bottom layer.
- Top with Ricotta mixture and spread evenly all the way to the edges to seal it.
- 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.
- Cover with foil, making sure the foil is tight enough so that it's not touching the cheese.
- Bake for 45 minutes, then remove foil. Return to oven for 10-15 minutes, or until cheese is bubbly.
- Heat remaining pasta sauce to serve with the meal.
- 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.
- Makes 4, four inch by four inch servings.
This was easy to prepare and tasted fine. I cut the recipe in half and baked in a 4-inch casserole with no problems. I didn't miss having meat in it, as I have made mushroom lasagna before, but I did miss the layers of pasta. Maybe I will use larger slices of portabellos next time. Glad I tried it though, since I am trying to cut carbs and gluten due to diabetes. Thanks for posting.