Recipe: Mushroom Lasagna (using ricotta and farmer's cheese or cottage cheese)

MUSHROOM LASAGNA

"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."

1 lb farmer's cheese* (or substitute 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 tomato sauce

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 degrees F.

Combine cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups tomato 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.

*Farmer's cheese is excellent for baking. If you can't find it, use cottage cheese and drain off the excess moisture.

Makes 9 servings
Source: E. Stevens