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.