I'm not big into cooking shows, but "Cook Yourself Thin" is an exception. The food always looks good, and less calories in meals = more calories available for dessert. And for something with just 337 calories per serving, it sure has a lot of cheese.
Ingredients
Yield: 12 servings
(Recipe from Cook Yourself Thin)
- 2 tablespoons olive oil
- 1 ½ pounds mushrooms
- 1 teaspoon dried thyme
- Kosher salt
- 15 ounces part-skim ricotta
- ¾ cup skim milk
- 2 eggs
- 3 cups shredded, part-skim mozzarella cheese, divided
- ¾ cup grated Parmesan cheese
- 10 ounces frozen chopped spinach
- ⅓ cup fresh basil
- 1 teaspoon dried oregano
- 32 oz crushed tomatoes
- 12 sheets no-cook lasagna noodles
Method
I love mushrooms, but I don't think I've ever seen 1 ½ pounds at one time before!
Cook on medium high in the olive oil and season with thyme and salt. Cook 10 minutes until soft.
Thaw and drain the spinach.
Mix the eggs, milk, ricotta. Stir in one cup of mozzie and ¼ cup Parmesan.
Add the beautiful spinach and basil.
Stir it all together.
Drain the mushrooms.
Turn the oven on to 375° and set up the lasagna assembly line.
Spread a cup of tomato sauce on the bottom of a 9" x 13" pan and place four lasagna sheets on top. This was my first time using no-cook lasagna because I've always been curious about it. What can I say? It's a little more expensive so I'm not sure I'd use it again to "save" the 10 minutes it takes to cook regular pasta, but it was good.
Spread half the cheese mixture on top.
Add half the mushrooms. Layer one is complete.
Repeat starting with 1 ½ cups of tomato sauce, another layer of four pasta sheets, the remaining cheese mixture, and the remaining mushrooms.
Top it off with four more pasta sheets and the remaining tomato sauce.
And the cheese! This recipe doesn't skimp on cheese.
Cover it up with foil and bake for 45 minutes. Remove the foil and bake for an additional 12 minutes @ 450° until the cheese gets brown n' bubbly.
Oogle it.
And then eat it!
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