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    Wild Mushroom Lasagna

    Source of Recipe


    Recipe Introduction

    This is a different and tasty take on an all time family favorite.

    List of Ingredients

    Wild Mushroom Lasagna
    This recipe serves: 10

    Preparation time : 25 minutes
    Cooking time : 35 minutes

    1 pound lasagna noodles
    1 tablespoon olive oil
    2 shallots, minced
    2 large yellow onions, chopped
    1 pound mushrooms (cremini, shiitake or a combination), sliced
    salt to taste
    freshly ground black pepper
    2 sprigs fresh thyme, or 1/2 teaspoon dried
    2 cups low-fat ricotta cheese
    1 egg
    pinch of nutmeg
    3 cups basic tomato sauce, homemade, jarred or canned
    1 cup shredded low-fat mozzarella cheese
    1/2 cup breadcrumbs
    2 tablespoons freshly grated Parmesan cheese


    Cooking Instructions
    1. Bring a large pot of well-salted water to a boil and prepare a large
    bowl of ice water. Add the lasagna noodles to the boiling water and cook
    until they are just al dente. Drain and plunge the noodles into the ice
    water to cool them quickly. Drain again and lay the noodles out on paper
    2. Heat the olive oil in a large nonstick pan over medium-high heat. Add
    the shallots, onions and mushrooms. Season with salt, pepper and thyme and
    cook until the mushrooms are browned on the edges. Set the mushroom-onion
    mixture aside in a strainer to allow the excess liquid to drain. Remove
    and discard the thyme sprigs.
    3. In a medium bowl, mix the mushroom-onion mixture with the mozzarella
    cheese. In a separate bowl, mix the ricotta cheese, egg, salt, pepper and
    nutmeg together.
    4. Preheat the oven to 325F.
    5. Cover the bottom of a large baking dish (at least 2 inches deep) with a
    thin coat of tomato sauce. Line the dish with a single layer of lasagna
    6. Spread 1/3 of the ricotta mixture over the noodles. Cover the ricotta
    with 1/3 of the mushroom-onion mixture, sprinkle with a few tablespoons of
    breadcrumbs and add another layer of noodles. Continue layering the
    ricotta, mushroom-onion mixture, breadcrumbs and noodles two more times.
    Pour the remaining tomato sauce over the last layer of noodles.
    (This can be prepared in advance and stored in the refrigerator for up to
    2 days.)
    7. Cover with foil and bake for 35 minutes. Remove the foil, sprinkle the
    Parmesan over the top and continue to bake until the lasagna is brown and
    bubbly around the edges of the dish, about 5 minutes more. Let stand for
    at least 15 minutes before cutting into squares and serving.
    (This can be baked in advance, stored in the refrigerator for up to 2 days
    and reheated before serving.)

    Nutrition Facts

    Serving Size 1 piece

    Amount Per Serving

    Calories 332

    Total Fat 9 g

    Saturated Fat 4 g

    Protein 18 g

    Total Carbohydrate 46 g

    Dietary Fiber 4 g

    Sodium 367 mg

    Percent Calories from Fat 25%

    Percent Calories from Protein 22%

    Percent Calories from Carbohydrate 54%




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