Mushroom Lasagna

submitted by riacmt


Note: Those who like their lasagna covered with melted cheese can add a
thin layer of part-skim mozzarella to this dish, and it will still be low
in fat. Farmer's cheese is excellent for baking. If you can't find it,
use cottage cheese and drain off the excess moisture.

1 lb farmer's cheese [or substituted well-drained cottage cheese]
1/2 lb low-fat or part-skim ricotta
2 egg whites
2 Tbsp grated Parmesan
1 Tbsp minced fresh chives
1 Tbsp minced fresh parsley
1/4 tsp freshly ground black pepper
8 oz lasagna noodles, uncooked
1 large onion, minced (1 cup)
1/4 dry red wine
1 1/2 lb mushrooms, cleaned and sliced
4 cups Red Sauce [recipe above]

Puree farmer's cheese, ricotta, egg whites and Parmesan. 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). In a skillet, simmer onions
in wine for about 5 minutes until very soft. Stir frequently, but keep the
pot covered in between stirrings. Add mushrooms and cook until they are
soft and half their original volume, about 5 minutes. Drain the
vegetables. Preheat oven to 375 deg F. Combine cheese mixture and all but
1/4 cup of the mushroom mixture. Spread 2 cups Red Sauce in the bottom of
a 9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles,
cheese, ending with a final layer of noodles. Cover with remaining sauce.
Distribute reserved mushrooms over the top. Bake, covered, for 1 hour.
Uncover and bake for 5 minutes longer. Remove from the oven and let sit
for 10 minutes before cutting. Serves 9.

235 calories per serving: 22 g protein, 4 g fat, 29 g carbohydrate; 523 mg
sodium; 13 mg cholesterol


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