- 4 sprays olive oil cooking spray
- 2 cups fat free ricotta
- 1/2 cup chopped fresh basil
- 2 tbsp chopped fresh Italian parsley
- 1 oz parmigiano reggiano
- 4 oz no boil whole wheat pasta sheets
- 16 oz sliced mushrooms
- 1/2 cup mushroom juice
- 2 oz reduced fat shredded mozzarella
- 4 tsp potato starch
Preheat oven to 350 degree F.
Spray a non-stick 9x9x2 inch lasagna pan with cooking spray.
In a large mixing bowl combine ricotta,basil,parsley,and half the parmigiano reggiano.
Season with salt and pepper.
Mix 1/4 cup of mushroom juice with potato starch.
Whisk into ricotta mix.
Spread a single layer of pasta on bottom of pan, followed by ricotta mix, a light sprinkle of mozzarella, followed by a single layer of mushrooms.
Repeat 2 more times.
Top lasagna with mozzarella and sprinkle with parmigiano reggiano.
Pour remaining mushroom juice over lasagna, letting spill ove the sides.
Top with foil.
Bake for 30 minutes.
Remove foil, turn heat to 425 degrees F and bake until top turns golden brown.
Remove from oven, let rest for 15 minutes.