Mushroom Lasagna: Gluten Free and Pasta Free!

Recipe by Chef #1478892
READY IN: 1hr 20mins
SERVES: 4
YIELD: 1 lasagna
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon garlic salt (use garlic powder if watching your salt intake)
  • 12
    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
  • 12
    cup shredded and divided Italian cheese blend, Romano Parmesan & Asiago should be included in the blend
  • 2 12 - 3 12
    cups pasta sauce, depending on how much extra sauce you want to serve with the lasagna, and for possible bread stick d
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DIRECTIONS

  • 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.
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