No-Boil Mushroom Lasagna

Ingredients

Nonstick cooking spray
2 cups reduced-fat ricotta cheese, such as Sargento
½ cup chopped fresh basil
2 tablespoons chopped fresh fl at-leaf parsley
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

Method

1.   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.
2.   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.
3.   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.
4.   Cover tightly with foil and bake in the oven for 30
minutes.
5.   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  ( 8gsat / 2.6g mono / 1.2g poly )
57mg cholesterol  510mg sodium
34g carbohydrate  3g fiber  28g protein