Kinda-Classic Lasagna

By ClaudiaJan

Ingredients

• 2 1/2 tablespoons extra-virgin olive oil
• 1 pound cremini mushrooms, thickly sliced
• Salt and pepper
• 2 large cloves garlic, chopped
• One 28-ounce can crushed tomatoes
• Nine 8-inch lasagna noodles
• 1 cup reduced-fat cottage cheese
• 1 egg white
• 1/4 cup plus 2 tablespoons finely grated parmesan cheese
• 6 ounces part-skim mozzarella cheese, shredded

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Heat a large skillet over medium
heat. Add 1 tablespoon olive oil and
half the mushrooms, season with salt
and cook, stirring occasionally, until
browned, about 5 minutes; transfer
to a bowl. Repeat with 1 tablespoon
oil and the remaining mushrooms.

In the same skillet, heat the
remaining 1/2 tablespoon olive oil
and the garlic over medium-low
heat and cook for 1 minute. Stir in
the tomatoes and cook, stirring, until
thickened, about 10 minutes. Stir
3/4 cup of the tomato sauce into the
mushrooms; season with pepper.

Meanwhile, preheat the oven to
400°. In a large pot of boiling, salted
water, cook the pasta until al dente.
Drain and rinse with cold water.

In a food processor, puree the
cottage cheese, egg white and
1/4 cup parmesan. Season with
pepper.

Grease a 9-by-11-inch baking dish
and spread 3/4 cup of the remaining
tomato sauce in the bottom. Place
3 noodles on the sauce and spoon
half the mushrooms on top; dot with
half the cottage cheese mixture. Top
with a third of the mozzarella. Repeat
with another layer of noodles,
the remaining mushrooms, the
remaining cottage cheese mixture
and another third of the mozzarella.
Top with the remaining noodles and
1 cup of the tomato sauce.

Cover the lasagna with foil and
bake for 40 minutes. Remove the
foil and top with the remaining
2 tablespoons parmesan and the
remaining mozzarella and bake until
melted, about 5 minutes. Dollop
with the remaining tomato sauce.