Wednesday, January 11, 2012

Mushroom Lasagna

This hearty vegetarian meal is good for your heart! It combines low-fat dairy and low-sodium sauce with whole grains and plenty of vegetables.

Preparation time: 1 hour, 30 minutes

Number of servings: 9

1 pound low-fat cottage cheese
1/2 pound low-fat or part-skim ricotta cheese
2 egg whites
2 tablespoons grated Parmesan cheese
1 tablespoons fresh minced chives
1 tablespoon fresh minced parsley
1/4 teaspoon freshly ground black pepper
8 ounces whole wheat lasagna noodles, uncooked
1 cup onion (1 large), minced
1/4 cup dry red wine
1-1/2 pounds sliced mushrooms
1 cup chopped zucchini
4 cups low sodium red sauce of your choice


Puree cottage cheese, ricotta, egg whites and Parmesan cheese. Blend in chives, parsley and pepper by hand. In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper towel, or they will stick). In a covered skillet, simmer onions in wine for about 5 minutes until very soft. Stir frequently, but keep pot covered in between stirrings. Add mushrooms and zucchini and cook until soft and half their original volume, about 5 minutes. Drain the vegetables. Preheat oven to 375°F. Combine the cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups of red sauce in the bottom of a 9-by-13 inch baking pan. Alternate layers of noodles and cheese mixture ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over top. Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer. Remove from oven and let sit for 10 minutes before cutting.

Recipe courtesy of the Centers for Disease Control and Prevention,

Nutrition Facts
Mushroom Lasagna
Serving Size 1/9 of recipe

Amount Per Serving
Calories 240
Calories from Fat 45
% Daily Value (DV)*

Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g 0%
Cholesterol 10mg 3%
Sodium 360mg 15%
Total Carbohydrate 31g 10%
Dietary Fiber 6g 24%
Sugars 8g
Protein 17g
Vitamin A 10%
Vitamin C 15%
Calcium 15%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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