Dinner · meatless

There is No Place for Ricotta or Cottage Cheese Here- Perfect Mushroom Lasagna

There is No Place for Ricotta or Cottage Cheese Here……..
perfect mushroom lasagnaI’m a lasagna fan from way back, but I’ve never been a real fan of having meat in it, so this recipe can be made to ways. Now prepared to be shocked…. I know that most people give a new recipe several runs before they get it right, this recipe took me 7 years! I’m not even joking. My husband told me how he thought it would taste good and each time I made it I would try something different, and it literally took me that long to nail it. But once I did, it is the best lasagna we’ve ever had hands down.
I like mushrooms in mine (Just like in the pictures) and he likes thinly sliced sausage in his, but that isn’t the secret. I don’t use ricotta, so you are probably thinking that I use cottage cheese. Nope, no cottage cheese either. What holds it together then?! Just cheese, mozzarella and whatever other white cheese I have on hand. I usually use thinly sliced provolone, but I have also used Swiss, and gouda would be phenomenal! And you don’t have to worry about a binder ,no no eggs either! And it is still creamy, but not heavy or mushy.
Some people use noodles that you can bake without boiling first. I prefer the regular lasagna noodles that need to be cooked, but let me tell you a little secret. You can boil them ahead, when you have time since this is the most time consuming part of the process, throw them in a Ziploc bag when they are cool, and freeze them! When you are ready to use them either let them sit out and thaw, or run the bag under warm water until they are pliable and then they are ready to use! (Sometimes they will look a little white around the edges, but this doesn’t affect the taste or texture)
I always found traditional recipe so time consuming, and really such a pain, not to mention messy. Not this recipe!
Make sure you spray your pans (I like to use mini loaf pans because they come out just perfect)
Layer 1 – Sauce (You can make your own, but I use Prego 3 cheese)
Layer 2 – Noodle (1/2 of a regular noodle)
Layer 3 – Sauce
Layer 4 – Cheese (Swiss, provolone, Gouda, even mozzarella if you want just one type of cheese)
Layer 5 – Mushrooms (or meat if you choose)
Layer 6 – Cheese (This is where I use shredded mozzarella)
Layer 7 – Noodle (1/2)
And then the layering starts over again from layer one and you do this twice. Top the last noodle off with a little sauce and a sprinkle of mozzarella cheese.
 lasagna 3
I know that it sounds like a lot of work, but it is really just an assembly line, not really that difficult. I do two pans at a time.  (One with meat and one with mushrooms. This recipe is just for one pan) This is one of those recipes, for those of you counting calories, which I mentioned you may have to use self-control on. 😉 I eat 1/3 of a pan, but half a pan is a serving. Once you have assembled place them in the oven covered with foil, on a cookie sheet in case they overflow (but I’ve never had that happen), and walk away for 30 minutes. Broil for 5 minutes before taking them out, and let them cool before sliding them out, and then you have a masterpiece!
Perfect Mushroom Lasagna
perfect mushroom lasagna
By Angie Gouchenour
2 servings
Ingredients
1 1/2 pieces cooked lasagna noodles
1 cup of Shredded Mozzarella Cheese
3 thin slices of Provolone Sliced Cheese
1/2 cup of spaghetti sauce (I use Prego 3 cheese)
10 White Button Mushrooms sliced
Directions
Preheat oven to 350′ f
Spray the bottom of a mini loaf pan
Assemble
Layer 1 – Sauce (You can make your own, but I use Prego 3 cheese)
Layer 2 – Noodle (1/2 of a regular noodle)
Layer 3 – Sauce
Layer 4 – Cheese (Swiss, provolone, Gouda, even mozzarella if you want just one type of cheese)
Layer 5 – Mushrooms (or meat if you choose)
Layer 6 – Cheese (This is where I use shredded mozzarella)
Layer 7 – Noodle (1/2)
And then the layering starts over again from layer one and you do this twice. Top the last noodle off with a little sauce and a sprinkle of mozzarella cheese.
 Cook covered for 30 minutes
Remove foil for 10 minutes turning the broiler on for the last few minutes
Let cool for about 10 minutes before removing from the pan
344 calories per 1/2 recipe
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3 thoughts on “There is No Place for Ricotta or Cottage Cheese Here- Perfect Mushroom Lasagna

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