This blog contains affiliate links and ads. This means that if you click on one and make a purchase I will earn a small commission for referring you. It costs you no more. Thank you for your continued support of FitViews! xoxo, Kerri O.

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

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.


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
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


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
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.

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

You can pick up your own copy of Rocco's new book at:
Barnes & Noble - 
Books-A-Million - 
Borders - 
Hastings - 
Powell’s – 
Tower Records –