Recipe: Rocco's No-Boil Mushroom Lasagna

ROCCO'S NO-BOIL MUSHROOM LASAGNA
"Years ago, after she came to Hollywood and became an International film star, Sophia Loren gave the media her most sultry pose one day and reportedly said, "All you see, I owe to pasta." Americans now know what Italians and others have known for centuries: Pasta Is cheap, chic, and healthy. I don't like diets that give you scheduled feedings of birdseed, so, my friends, thank you for coming back to the pasta fold."



"This recipe uses no-boll noodles. Mushrooms and no-boll lasagna noodles were made for each other. Because mushrooms release a lot of water during cooking, they essentially steam the noodles, thereby cooking them."

Nonstlck cooking spray
2 cups reduced-fat ricotta cheese, such as Sargento
1/2 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano, divided use
Salt and freshly ground black pepper
4 ounces (about 8 sheets) no-boll whole wheat lasagna noodles, such as Dalallo
10 ounces sliced cremlnl mushrooms
4 ounces white button mushrooms
1/2 cup shredded reduced-fat mozzarella choose

Preheat the oven to 35O degrees F. Coat the inside of an 8x8x2-lnch baklng pan with cooking spray and set aside.

In a medium bowl, add the ricotta, basil, parsley, and 3/4 cup Parmlglano-Regglano, Mix with a spoon unlit blended. Season with sail and pepper to taste. Set aside.

Line the bottom of the prepared baking pan with two lasagna sheets. Top with 1/2 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 1/4 cup Parmigiano-Regglano on top.

Cover tightly with foil and bake in the oven for 30 minutes.

Raise the temperature of the oven to 425 degrees 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.

Makes 4 servings

PER SERVING: 388 calorles; 15g fat (8g sat/2.6g mono / 1.2g poly); 57mg choleslerol; 510mg sodium; 34g carbohydrate; 3g flber; 28g protein

Calorie saver: Cut the Parmesan cheese in half and save 43 calories per serving.

Source: Now Eat This! by Rocco DiSpirito