MUSHROOM LASAGNA
Nutrition
Calories: 577 kcalCarbohydrates: 79 gProtein: 36 gFat: 31 gSaturated Fat: 22 gCholesterol: 141 mgSodium: 249 mgFiber: 7 gSugar: 12 gVitamin A: 20.8 IUCalcium: 286 mgIron: 15 mg
Ingredients
- 1 ½ lb assorted mushrooms
- 6 tablespoon butter
- 1 bunch small basil leaf chopped
- 4 oz minced fresh shallots 4 whole shallots
- 2 whole Fresh garlic cloves minced
- ½ cup grated non-fat grated parmesan cheese
- 1 pinch black pepper
- 1 1/3 cups ricotta cheese
- 2 teaspoon lemon rind
- 2 tablespoon Fresh parsley chopped
- 24 oz lasagne noodle cooked al dente
- 2 cups mozzarella
Instructions
- Preheat oven to 350 degrees F.
- Heat 4 tbsp of butter in a sauté pan and cook mushrooms until tender, add chopped basil, set aside. Heat 2 tbsp of butter in sauté pan, add shallots and garlic, and cook until translucent. Add mushrooms, 2 tbsp of parmesan cheese, and season to taste with salt and pepper.
- In a bowl, combine ricotta cheese, grated lemon rind, and parsley. Season to taste with salt and pepper.
- Butter an 8"x 8" baking pan and fill with alternate layers of lasagna, mushroom mixture, and ricotta mixture, finishing with a layer of lasagna.
- Cover with mozzarella cheese and sprinkle with additional parmesan. Bake 30 minutes, or until golden brown. Serve garnished with thyme.