No-Boil Mushroom Lasagna

This is another easy dish that you don't have to pre-cook at all! Not the noodles, not the mushrooms. Mmm, mmm, mmmm!

  • nonstick cooking spray
  • 2 c reduced-fat ricotta cheese
  • ½ c chopped fresh basil
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 c grated Parmigiano-Reggiano
  • salt/pepper
  • 4 ounces (about 8 sheets) no-boil whole wheat lasagna noodles
  • 10 oz sliced cremini mushrooms
  • 4 oz white button mushrooms
  • ½ c shredded reduced-fat mozzarella cheese

  • 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.
    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.
    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.
    Cover tightly with foil and bake in the oven for 30 minutes.
    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.
  • Original recipe found here.
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