Mushroom and Cherry Tomato Lasagne
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
8
- Ingredients
- 6 Lasagne noodle (noodles)
- 1 medium onion (peeled and chopped)
- 1 cup Mushrooms (thinly sliced)
- 2 cups cherry Tomatoes (halved)
- 3 cloves garlic cloves (chopped)
- ½ cup scallions (chopped)
- 2 Tbsps water
- 1 cup part-skim Ricotta cheese
- 2 eggs
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 cups Pasta Sauce
- 2 cups low-fat Mozzarella (shredded)
- 2 Tbsps grated Parmesan
Preparation steps
1.
Cook noodles (al dente) according to package directions, drain and set aside
2.
Preheat oven to 350°F.
3.
Spray a medium sized non-stick skillet with cooking spray. Heat over medium heat until warm. Add onions, mushrooms, tomatoes, garlic and scallions. Cook and stir for one minute. Add water, cover, and cook an additional 3-4 minutes or until vegetables are crisp tender.
4.
In a small bowl combine ricotta cheese, eggs, salt and pepper. Mix well and set aside.
5.
Spray an 8" x 12" baking pan with cooking spray. Layer half of the prepared noodles, half of the pasta sauce, half of the vegetables and half of the ricotta mixture. Repeat layers. Top with mozzarella and Parmesan cheeses.
6.
Bake lasagna for 30-40 minutes or until warm and bubbly. Let stand for 10 minutes before serving.
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