Thursday, November 5, 2009

Mushroom Lasagna Florentine - For Waist Watchers





From the kitchen of One Perfect Bite...Lasagna needs little introduction. Years ago the word referred to a cooking pot, but it's now generally accepted to be a form of pasta or a layered dish that is cooked "al forno" - in the oven. We're all familiar with the classic lasagna made with several cheeses and sauce Bolognese, but modern kitchens have introduced meatless versions as well a theme and variation that uses seafood. We were introduced to this lower calorie version of mushroom lasagna by the folks who operate the Rain Forest Mushroom Company. Before we get to the recipe, I want to remind you that mushrooms should be placed in a brown paper bag and kept in your vegetable crisper for no more than 3 to 5 days. They should not be eaten raw. I'm guilty of breaking this rule, but you should be warned that medical professionals advise that raw mushrooms should not be eaten by the very young, the very old or those who have compromised immune systems. Now to today's recipe. It's not bad. I'm tired of classic lasagna and find the seafood versions to be too expensive for standard family fare. This is a natural progression for us. Here is the lower calorie version of mushroom lasagna. If you can't purchase the more exotic mushrooms feel free to use button or crimini mushrooms in their place. Mangia!

Mushroom Lasagna Florentine
...from the kitchen of One Perfect Bite

Ingredients:

9 lasagna noodles (about 8-oz.)
3 cups 1% milk
1 cup low-fat cottage cheese
1/4 teaspoon pepper
1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
1-1/2 cups finely chopped leeks of white onions
1/3 pound each Shiitake, Maitake and Oyster mushrooms finely chopped
2 cloves garlic, finely minced
1/4 cup flour
1 cup grated Parmesan cheese, divided use
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or oil
1/3 cup chopped parsley
1/2 teaspoon dried oregano
1/2 cup shredded Mozzarella cheese

Directions:
1) Cook pasta according to package directions. Preheat oven to 400 degrees F. Mist a 9 x 13-inch casserole dish with cooking spray. Set aside.
2) Place flour in a medium saucepan. Whisk in milk until blended. Bring to a boil over medium heat; cook, stirring constantly, until thick, about 5 minutes. Remove from heat: stir in cottage cheese, 1/2 cup Parmesan cheese, salt, pepper, nutmeg and spinach.
3) In a separate pan, melt butter over medium heat. Stir in leeks or onions and cook until soft and translucent, about 7 minutes. Add mushrooms and stir in parsley, oregano and garlic. Cook just until garlic is fragrant.
4) Spread 1 cup spinach mixture on bottom of baking dish. Top with 3 lasagna noodle. Spread with 1-1/2 cups of mushroom mixture. Repeat layers ending with noodles. Top with remaining 1/2 cup spinach mixture. Cover pan with foil and bake for 25 minutes. Uncover pan: sprinkle with reserved 1/2 cup Parmesan and shredded mozzarella. Bake, uncovered, for 15 minutes, or until golden brown. Let stand 10 minutes befor serving. Yield: 9 servings.

34 comments:

Baking Monster said...

yum i love mushroooms and if its a little healthier thats a plus!

susan said...

I have always loved etymology--very interesting! You are still eating mushroom :) Does that make you a hoobie :) This is a good way to cut down on the calories!

Mary said...

I do love mushrooms, Susan. We set aside a full day to pick morels and chanterelles. So, yes, I guess I am a hoobie :-). Have a great evening.

Lynda said...

Your lasagna looks delish and healthy, Mary..I didn't know that mushrooms were not to be eaten raw, so thanks for the info.

Jane said...

YUM! I can't wait to try this dish. We love mushrooms!!!
Jane (Artfully Graced)

Wandering Chopsticks said...

I use cottage cheese in my lasagnas too. Melts the same as ricotta but lower in calories and often cheaper as well. I know some people turn up their noses, but it helps with the waistline too.

Coleen's Recipes said...

I've been looking for a recipe like this for a very long time. I am anxious to try it. Thanks for sharing.

Mary said...

Hmmm, have not heard that before and I do eat the button mushrooms raw, rinsed but raw, on a salad often, though not the more exotic ones. I've also found that the green bags/boxes do help to keep mushrooms fresh longer also.

I love the close up shows of the layering. Nice! You lasagna looks yummy!

KathyB. said...

I actually have all these ingredients right now and boy does this look good!

My Carolina Kitchen said...

I hardly ever make lasagna because there are only two of us and because, as you said, of the waistline. We love mushrooms and will definitely give this one a try. It looks delicious, as always.
Sam

A Year on the Grill said...

personal tastes... but Mushrooms are not my cup of tea...Add some pork instead and we are talking ;(

Martha said...

Thi sounds good -- I made Ina's mushroom lasagna and it was wonderful! Actually, I think you can get creative and put anything between the noodles -- using either red sauce or a bechamel sauce.

Ginger said...

Your lasagna had me at first bite! It looks so good and delectable I am pretty sure I would forget that I am a Waist Watcher! I eat raw mushrooms left and right YIKES! Have a wonderful day.

Katherine Aucoin said...

I didn't know consuming raw mushrooms was a health hazard. Thank you for the heads up.

This looks fantastic, I don't think one would miss the meat. Very savory and low-cal way to enjoy lasagna!

Hootin' Anni said...

This looks sooooooo delicious Mary!!!! But, but....I eat raw mushrooms on my salads. We're not supposed to do that? News to me. All these years, and I ate 'em raw. What does that mean. LOL

Fairy Footprints said...

Oh I love Lasagna yum. I can't wait until I can eat pasta again, I would get a big tub and swim in it :0)

Blessings,
Heidi

Kristine said...

This sounds delicious. I am a big fan of mushroom as well. Now if I could just get the rest of my family to be fans...it is so sad when they pick them out of the lasagna...good thing I do the dishes! ha. ;)

Linda at Lime in the Coconut! said...

Oh it looks so delish!

I never knew that about raw shrooms...I love raw shrooms. Dayum!

SnoWhite said...

you have spoken my language. this sounds amazing.

I've bookmarked it :)

Cathy said...

Not eating raw mushrooms makes sense now that I think about it. But we've done it for years with no ill efffects. I do like meatless versions of lasagna and this one looks delish, Mary.

Alyssa said...

This sounds like a light version of a favorite recipe around here. Next time I make a mushroom lasagna, I think I might try this one instead!

Ebie said...

Anything pasta, we would enjoy it! I have been using chopped spinach lately.

I want to try the combination of those mushrooms.

The Blonde Duck said...

I've had lasgana on the brain. You think I could subsitute artichokes, since Ben's allergic to mushrooms?

Mary said...

BD, anything can be used in the layers of a lasagna. Just be careful if you're using a white sauce that what you select goes well with dairy.

Cindy said...

Mmmm...this looks so delicious! I did not know that we should not eat mushrooms raw! Thank you for letting me know, now I shall tell others. Thanks for visiting my blog and leaving a sweet remark. Hugs, Cindy S.

Barbara said...

Really nice lo cal mushroom lasagna recipe!
I eat button mushrooms raw all the time- but cook the others.

The Chef In My Head said...

How did you know I went to work out this morning for the first time in months and needed something healthy. Oh please don't tell me, you can hear my muscles sceaming too?? This recipe looks fantastic!
-LeslieMichele

pigpigscorner said...

Love this healthy version! I like the mushrooms!

Stephanie ~ Angelic Accents said...

Hello and thanks so much for stopping by to visit my blog recently! I have so enjoyed my visit here to your pretty blog! This lasagna looks sinfully delish!

Big TX Hugs,
Stephanie
Angelic Accents

Puna said...

uummm...this looks good.

My Little Space said...

I think mushroom in lasagne is such a great combo. I guess more mushroom recipes coming up next lol. hehe....

g said...

I make a mushroom lasagne with smoked mozzarella that is a crowdpleaser at parties. Mmmm! Good to see someother recipes.

Sanjana said...

This looks sooo good... I really shouldn't be craving carbs at this time of night but who could resist something that looks as delicious as this! Yum!

Anonymous said...

Considering the money I'm willing to spend on mushrooms, I might have to try this recipe with Morels, Chanterelles, and some top qual oysters. sounds GREAT!

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