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Vegetarian Mushroom Lasagna

January 31, 2011
Mmmm…MUSHROOMS!  Who knew a fungi could taste so good.  This dish really highlights the earthy and meaty texture of the portobello.  Lighter button mushrooms and the home-made almond pesto sauce really take it up a notch. This hearty meal can be a welcome addition to any vegetarian’s table.
 
Not only are mushrooms flavorful and delicious, but they are  low-calorie.  This diet-friendly food contains a great source of nutrients, like protein and fiber.  I would go as far as putting the mushroom on my list of top ten foods of all time!  Trust me, there will be many more recipes from STARCH that include the GREAT MUSHROOM.
 
Vegetarian Mushroom Lasagna:
Ingredients:
  • 1 cup olive oil
  • 3 lrg portobello mushroom caps chopped 
  • 10-15 button mushrooms sliced
  •  2 (14.5oz) cans diced tomatoes w/ italian herbs
  • 2.5 cups sliced almonds (toasted)
  • 1 cup grated parmesan cheese – a bit more if you like 🙂
  • 2 cloves garlic chopped
  • juice 1 lemon
  • 6-8 no boil lasagna sheets
  • 3 cups shredded mozzarella
  • 1 (15oz) container ricotta cheese
Preparation
  1. Preheat oven to 350 degrees.
  2. In lrg skillet heat 1/4 cup olive oil. Add mushrooms and cook until softened (~3-4 min).
  3. Transfer to bowl. Add tomatoes to skillet and cook until softened (6-7 min).
  4. Using food processor blend almonds, parm cheese, garlic, lemon juice, 3/4 cup olive oil.
  5. In 9 x 13 pan spread 1/2 tomatoes (with juice) across bottom.
  6. Place lasagna sheets on top. Spread 1/2 pesto, sprinkle 1/2 mozzarella and 1/2 mushrooms.
  7. Dollop ricotta cheese as wanted (see picture below).
  8. Second layer (remaining ingredients in order): pasta, pesto, mushrooms, ricotta (to your taste), tomatoes and cheese.
  9. Cover with foil. Bake 35 min. Uncover and bake 10 min.

 

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3 Comments leave one →
  1. Trev permalink
    January 31, 2011 1:18 pm

    Even as a person who is hesitant to eat a dinner that doesn’t include meat, this was a good dish! The herb-soaked tomatoes made a big difference, and the almond pesto was a bold, but good, decision.

  2. Laura MacDougall permalink
    February 1, 2011 4:32 am

    Thanks honey!

  3. Valerie permalink
    February 3, 2011 1:39 am

    This was AMAZING! Huge fan of the mushroom that I am (and I really am!) I cannot wait to make this at home. Thanks Laura for the recipe 🙂

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