Mushroom Lasagna Recipe

Mushroom Lasagna Recipes

Ingredients :

1 eggplant (approximately 1.25lb)

2 ounces dried porcini mushrooms, soaked 20 minutes in 1 cup water

2 lb fresh domestic mushrooms

3 onions, finely minced

1 cup red wine

1 28-ounce can crushed tomatoes with puree

1/4 cup chopped fresh parsley

2 tsp chopped fresh thyme or 1 tsp dried

1 tsp ground nutmeg

1/2 tsp red hot pepper flakes

1 lb nonfat cottage cheese

1 cup nonfat yogurt cheese

1 lb soft tofu

1 lb Lasagna noodles

4 large ripe tomatoes, thinly sliced

Method :

Preheat the oven to 350 degrees. On a nonstick baking sheet roast the eggplant for 1 hour. Peel and finely chop the pulp. Set aside. Drain the porcini mushrooms and preserve their soaking liquid. Chop the fresh and soaked mushrooms coarsely and set aside.

In a large sauté pan, put the mushrooms soaking liquid and the onion. Sauté until just translucent. Add the mushrooms and red wine, then sauté over medium heat for 15 minutes, or until all the liquid has evaporated. At this point stir in the eggplant and add the crushed tomatoes, then continue cooking until very soft and the liquid has evaporated again. Add the parsley, thyme, ground nutmeg and red pepper flakes, then set aside.

In a food processor, combine the cottage cheese, yogurt cheese and tofu. Pulse to just combine, set aside. Cook the pasta according to the package directions. Drain and set aside. To assemble the lasagna, spread 1/2 cup of the mushroom mixture over the bottom of a lasagna pan. Cover with 1/2 cup of the cheese mixture. Cover the cheese mixture with a layer of noodles.

Repeat with the remaining ingredients, using 1/3 of the remaining ingredients for each layer, ending with the noodles. Layer the sliced tomatoes over the top layer of noodles and bake for 40 minutes. Remove from the oven and let rest 15 minutes before serving.

Serves 9

When the porcini mushrooms have reopened their "grills" during the soaking is when the flavor has increased. Any variety of mushrooms can be used. You can save some time by chopping the mushrooms in a food processor. Be sure to use the pulse function. You want the mushrooms to be chopped but not pureed.

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