Chef Rocco DiSpirito’s Mushroom Lasagna
Recipe: #3774
December 30, 2011
Categories: Casseroles, Lasagna, Mushrooms, Birthday, Fathers Day, Mothers Day, Potluck, Oven Bake, Low Fat, more
"I saw this recipe made by Chef Rocco DiSpirito on the Dr. Oz show, and decided to post it. It's healthy and has one third of the fat of regular lasagna. Making healthy meals doesn’t have to take a lot of time. No-boil noodles are the perfect way to cut down on meal preparation time. This lasagna is a great low-calorie way to eat well without slowing down your schedule."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (257.6 g)
- Calories 346.7
- Total Fat - 13.6 g
- Saturated Fat - 8.3 g
- Cholesterol - 39.6 mg
- Sodium - 1718.5 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 7.2 g
- Sugars - 9.8 g
- Protein - 21.5 g
- Calcium - 730.1 mg
- Iron - 0.7 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Spray a non-stick 9x9x2 inch lasagna pan with cooking spray.
Step 2
In a large mixing bowl combine Ricotta, basil, parsley and half the grated Parmigiano.
Step 3
Season contents with salt and pepper.
Step 4
Mix 1/4 cup of mushroom juice with potato starch and whisk into the Ricotta mix.
Step 5
Spread a single layer of pasta sheets on the bottom of the pan followed by a thin layer of the Ricotta mix, a light sprinkling of Mozzarella, followed by a single layer of mushrooms. Repeat two more times.
Step 6
Top lasagna with remaining Mozzarella and sprinkle with remaining Parmagiano. Pour remaining mushroom juice over the lasagna, and let it spill over the sides.
Step 7
Top with foil, and bake in the oven for 30 minutes. Remove the foil and turn the heat to 425 degrees, and cook until lasagna top turns brown. Remove from oven and let rest for 15 minutes before cutting.
Tips
No special items needed.
1 Reviews
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