Mushroom Lasagna

Mushroom Lasagna

A delicious and filling mushroom lasagna, made healthier by replacing the traditional béchamel sauce with seasoned Greek yogurt, using cheese sparingly – just enough to get that cheesy gooiness and flavor, and omitting the top layer of noodles – a great way to get all the flavor but save on unnecessary carbs, plus I think it looks prettier!

Mushroom Lasagna
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Vegetarian
Yield: 4 servings
Ingredients
Sauce:
  • 2 large eggs, beaten
  • 1 cup plain low fat Greek yogurt, room temperature
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
Lasagna:
  • 1 tablespoon extra virgin olive oil
  • ½ onion, finely chopped
  • ½ teaspoon kosher salt
  • 1 garlic clove, minced
  • ½ lb. fresh mushrooms, chopped
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • 6 no-boil lasagna noodles (3½ ounces)
  • ¾ cup shredded part skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
Instructions
  1. To make the sauce, whisk the eggs with the yogurt, salt, pepper and garlic powder, until smooth. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and salt and cook, stirring often, until tender, about 5 minutes. Add the garlic, cook 1 more minute, then add the mushrooms. Cook, stirring often, until the mushrooms are tender, 8-10 minutes. Remove from heat, and season with pepper and oregano.
  3. Heat oven to 350 degrees F. Spread 2 tablespoons of the sauce over the bottom of a 9-inch baking dish. Top with 2 noodles. Spread ⅓ cup of the sauce mixture over the noodles. Spread a third of the mushroom mixture on top. Sprinkle ¼ cup Mozzarella on top.
  4. Repeat twice, arranging the noodles in different direction with each layer: noodles, ⅓ cup sauce, ⅓ of the mushrooms, ¼ cup Mozzarella; noodles, ⅓ cup sauce, ⅓ of the mushrooms, ¼ cup Mozzarella; Finish by sprinkling a tablespoon of Parmesan on the very top layer.
  5. Cover the lasagna with foil. Bake 30 minutes, until noodles are tender. Remove the foil and continue to bake, uncovered, 15 more minutes. Remove from oven and sprinkle a little more oregano for flavor and decoration. Let the lasagna sit at room temperature for 15 minutes before slicing and serving.
Nutrition Per Serving
Calories: 276; Fat: 11g; Carbohydrates: 26g; Sugar: 3g; Sodium: 456mg; Fiber: 2g; Protein: 20g

 
Mushroom Lasagna

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