Rocco DiSpirito's No Boil Mushroom Lasagna
Pair No-Boil Pasta and Mushrooms for Healthy, Rich Pasta Dish
"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
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.
15g fat (8g sat / 2.6g mono / 1.2g poly)
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.
Main Ingredients: ricotta cheese