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All public Recipes -> Dinner -> Mushroom Lasagna

Mushroom Lasagna

By: G G.

Description:
Time:	1 hr 30 min (15 min to prepare, 1 hr 15 min to cook)
Meal type:	Dinner
Ethnicity:
Number of Servings:	9
Ingredients:
1 each lb low-fat cottage cheese 0.5 each lb low-fat or part-skim ricotta cheese 2 each egg whites 2 tablespoon grated Parmesan cheese 1 tablespoon fresh minced chives 1 tablespoon fresh minced parsley 0.25 teaspoon Freshly ground black pepper 8 OZ whole wheat lasagna noodles, uncooked 1 cup onion (1 large), minced 0.25 cup Dry red wine 0.5 each lbs sliced mushrooms 1 cup chopped zucchini 4 cups low sodium red sauce of your choice
Directions:
Puree cottage cheese, ricotta, egg whites and Parmesan. Blend in chives, parsley and pepper by hand. In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper towel, or they will stick). In covered skillet, simmer onions in wine for about 5 minutes until very soft. Stir frequently, but keep pot covered in between stirrings. Add mushrooms and zucchini and cook until soft and half their original volume, about 5 minutes. Drain the vegetables. Preheat oven to 375ÂºF. Combine the cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups red sauce in the bottom of a 9-by-14 inch baking pan. Alternate layers of noodles and cheese mixture ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over top. Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer. Remove from oven and let sit for 10 minutes before cutting.
Notes:

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