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Published: Sunday, 11/24/2013

DESPERATE DINNERS

Celebrate family gatherings with mushroom lasagna

BY ALICIA ROSS
KITCHEN SCOOP
A classic vegetarian lasagna is filled with meaty mushrooms. A classic vegetarian lasagna is filled with meaty mushrooms.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

For a season, I am fortunate enough to have my adult daughters and my mom living in the same city. This scenario surely won’t last long as they pursue their dreams and careers elsewhere. But for now, I’m in the place I have chosen to live and work, and I have family here. It feels good, and I’m very thankful.

Realizing these seasons are often short-lived, we have set aside one evening a week where we get together and just sit around the dinner table talking, sharing our lives, and, of course, eating home-cooked food.

Today’s recipe is one we have enjoyed a few times. Not only does it feed us for dinner, but it provides terrific leftovers. So we have workweek lunches or frozen dinners for down the road.

I pump up the mushroom flavor with portobellos and white mushrooms, and then add plenty of onions and carrots for texture. The result is a classic lasagna that will make you and all who share it with you thankful for the effort. (I do not suggest using no-cook noodles with this lasagna.)

There are loads of reasons to be thankful every day. I just have to be intent on making sure to celebrate them and hope you will, too.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Visit the Kitchen Scoop Web site at www.kitchenscoop.com.

Sug­gested Menu

Very Mush­room La­sa­gna

Fresh spin­ach salad

Gar­lic cheese bread

Very Mush­room La­sa­gna

 

Yield: 12 serv­ings

Start to fin­ish: 20 min­utes prep; 50 min­utes bak­ing time; 10 to 15 min­utes cool­ing

9 un­cooked reg­u­lar la­sa­gna noo­dles

1 ta­ble­spoon ol­ive oil

1 pound por­to­bello mush­room caps, coarsely chopped

1 pound white but­ton mush­rooms, sliced

2 large on­ions, chopped

1 cup fresh car­rots, sliced

3 cups (24 ounces) pre­pared mari­nara sauce of choice (see Cook’s Note)

1 ta­ble­spoon Ital­ian herb blend (Ital­ian sea­son­ing)

2 tea­spoons chopped gar­lic

1 tea­spoon salt

½ tea­spoon ground black pep­per

1 pound low-fat ricotta cheese

1 egg, well-beaten

4 cups moz­za­rella cheese

1 cup par­me­san cheese

Pre­heat oven to 375 de­grees. Cook the la­sa­gna ac­cord­ing to pack­age di­rec­tions to al dente tex­ture. Do not over­cook. Drain and set aside.

Mean­while, in an ex­tra-large skil­let, heat oil over me­dium. Add mush­rooms, on­ions, and car­rots. Stir and cook un­til mush­rooms re­lease their wa­ter and car­rots are tender, about 6 min­utes. Add mari­nara sauce, herb blend, gar­lic, salt, and pep­per to veg­e­ta­bles. Stir and cook 5 min­utes to blend fla­vors. Set aside.

Com­bine the ricotta cheese and egg in a small bowl and set aside.

To build the cas­se­role: Spray a deep (10-by-13-by-3-inch or ap­prox­i­mately 4-quart) glass cas­se­role dish with non­stick cook­ing oil. Spread 1 cup of sauce in the bot­tom of dish in a thin layer. Top with 3 noo­dles, side by side. Layer 2 more cups of sauce, half the ricotta mix­ture, 1½ cups moz­za­rella cheese, and 3 more noo­dles. Re­peat layer. Then top the en­tire cas­se­role with re­main­ing sauce, moz­za­rella, and par­me­san cheeses. (Try to cover the top 3 noo­dles with ei­ther sauce or cheese to pre­vent noo­dles from get­ting hard while bak­ing.) Cover tightly with foil.

Bake 40 min­utes or un­til bub­bling rap­idly at edges. Un­cover and bake 10 more min­utes or un­til cheese on top turns light golden brown and is siz­zling. Remove from oven and cool 10 to 15 min­utes be­fore slic­ing and serv­ing.

Cook’s Note: For test­ing pur­poses I used Clas­sico Tomato and Ba­sil Sauce.

Ap­prox­i­mate val­ues per serv­ing: 334 cal­o­ries, 15 g fat (8 g sat­u­rated), 53 mg cho­les­terol, 24 g pro­tein, 28 g car­bo­hy­drates, 4 g di­etary fi­ber, 826 mg so­dium.



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