Good Morning America Recipes

Rocco DiSpirito's No Boil Mushroom Lasagna

Pair No-Boil Pasta and Mushrooms for Healthy, Rich Pasta Dish

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The chef's new diet will keep taste buds happy while keeping meals healthy.
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Servings:4
Difficulty: Moderate
Cook Time: min

"Years ago, after she came to Hollywood and became an international film star, Sophia Loren gave the

media her most sultry pose one day and reportedly said, 'All you see, I owe to pasta.' Americans now know what Italians and others have known for centuries: Pasta is cheap, chic, and healthy. I don't like diets that give you scheduled feedings of birdseed, so, my friends, thank you for coming back to the pasta fold. This recipe uses no-boil noodles. Mushrooms and no-boil lasagna noodles were made for each other. Because mushrooms release a lot of water during cooking, they essentially steam the noodles, thereby cooking them."

-- Rocco DiSpirito

Ingredients

  • Nonstick cooking spray
  • 2 cups reduced-fat ricotta cheese, such as Sargento
  • ½ cup chopped fresh basil
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 cup grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
  • 4 ounces (about 8 sheets) no-boil whole wheat lasagna noodles, such as Dalallo
  • 10 ounces sliced cremini mushrooms
  • 4 ounces white button mushrooms
  • ½ cup shredded reduced-fat mozzarella cheese
  • Cooking Directions

    Preheat the oven to 350°F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.

    In a medium bowl, add the 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 two 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 in the oven for 30 minutes.

    Raise the temperature of the oven to 425°F, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.

    Per Serving:

    388 calories

    15g fat (8g sat / 2.6g mono / 1.2g poly)

    57mg cholesterol

    510mg sodium

    34g carbohydrate

    3g fiber

    28g protein

    Recipes from "NOW EAT THIS! DIET" by Rocco DiSpirito. Copyright © 2011 by Flavorworks. Used by permission of Grand Central Publishing, Inc. All rights reserved.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: ricotta cheese

    Course: Lunch, Dinner

    More Info: Low Fat, Low Calorie


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