Lots of Mushrooms Lasagna
Lasagna packed with mushrooms and cheese will garner rave reviews from both vegetarians and meat eaters.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 466 |
| pro | 26 g |
| total fat | 25 g |
| sat. fat | 14 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 89 mg |
| sodium | 1.037 mg |
| % RDI: | - |
| calcium | 49% |
| iron | 23% |
| vit A | 52% |
| vit C | 30% |
| folate | 34% |
-
12 lasagna noodles (8 oz/250 g)
2 cups (500 mL) shredded provolone or mozzarella cheese
1/4 cup (50 mL) grated parmesan cheese
Mushroom Sauce:
2 tbsp (25 mL) olive oil
1 onion, chopped
4 cloves garlic, minced
1 each carrot and stalk celery, chopped
8 cups (2 L) sliced mushrooms (1-1/4 lb/625 g)
1 cup (250 mL) vegetable stock
1/2 tsp (2 mL) each salt and pepper
1 bay leaf
1 can (28 oz/796 mL) diced tomatoes
1/4 cup (50 mL) tomato paste
Cheese Filling:
1 tub (475 g) extra-smooth ricotta cheese
1 egg
1 cup (250 mL) shredded provolone or mozzarella cheese
1/4 cup (50 mL) chopped fresh parsley
1/4 tsp (1 mL) each salt and pepper
Preparation:
Mushroom Sauce: In saucepan, heat oil over medium-high heat; cook onion, garlic, carrot, celery and mushrooms, stirring, until no liquid remains, 15 minutes.
Add stock, salt, pepper and bay leaf; cook, stirring occasionally, until reduced by half, about 5 minutes. Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Discard bay leaf. Set aside.
Cheese Filling: Meanwhile, in bowl, stir together ricotta cheese, egg, provolone cheese, parsley, salt and pepper. Set aside.
In large pot of boiling salted water, cook noodles until almost tender, 6 to 8 minutes. Drain; chill under cold water. Arrange in single layer between damp tea towels.
Spread 1 cup (250 mL) of the mushroom sauce in 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining mushroom sauce, then half of the cheese filling. Starting with noodles, repeat layers once. Top with remaining noodles; spread with remaining mushroom sauce. Sprinkle with provolone and Parmesan cheeses. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Increase covered baking time by 15 minutes.)
Cover loosely with foil; bake in 375°F (190°C) oven for 30 minutes. Uncover and bake for 15 minutes or until bubbly. Let stand for 10 minutes before serving.
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