NO BOIL MUSHROOM LASAGNA

By grinder

PER SERVING: 388 cal/15g fat/8g sat/2.6g mono/1.2g poly/57mg chol/510mg sod/34g carb/3g fiber 28g protein

Ingredients

• 2 cups reduced-fat ricotta cheese, such as Sargento
• 1/2 cup chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup grated Parmigiano-Reggiano
• Salt and Freshly ground black pepper
• 4 oz. {8 sheets} no-boil WW Lasagna noodles
• 10 oz. sliced cremini mushrooms
• 4 oz. white button mushrooms
• 1/2 cup shredded low-fat mozzarella cheese {2oz}

Preparation

Step 1

Preheat oven to 350°F.
Coat the inside of an 8x8x2” baking pan with cooking spray.

In a medium bowl, add ricotta, basil, parsley and ¾ cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.

Line the bottom of the prepared baking pan with 2 lasagna sheets. Top with ½ cup of the cheese mixture. Using the back of a spoon, spread the mixture so that the noodles are covered. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagna sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top.

Cover tightly with foil and bake 30 minutes. Raise oven to 425°F and bake another 15 minutes. Uncover the dish and continue to bake another 15 minutes or until the top is golden brown.