No-Boil Mushroom Lasagna Recipe From Rocco DiSpirito

I was sent this recipe to share with you. Just a little...taste of what's in Rocco DiSpirito's new book Now Eat This! Diet. Don't forget to enter to win 1 of 4 signed copies I'm giving away.



No-Boil Mushroom Lasagna
SERVES 4

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.


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
388calories 15gfat ( 8gsat / 2.6gmono / 1.2gpoly )
57mgcholesterol 510mgsodium
34gcarbohydrate 3gfiber 28g protein

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