Mushroom Lasagna: Gluten Free and Pasta Free!

photo by Outta Here


- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 lasagna
- Serves:
- 4
ingredients
- 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
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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Reviews
-
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.