Wednesday, May 18, 2011

Rocco's Mushroom Lasagna

I have a bit of a celebrity crush on a handsome chef...Rocco DiSpirito. Haven't heard of him? here's some eye candy:

Handsome fella, don't you think? I found his most recent cookbook, Now Eat This! Diet at Costco and had to get it. I really like his first Now Eat This cookbook. I had seen this mushroom lasagna on his Facebook page and really wanted to try it. I slated it for last Friday night's dinner for just the husband and me.

Rocco's Mushroom Lasagna
Source: Now Eat This! Diet by Rocco DiSpirito

Nonstick 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
Freshly ground black pepper
4 ounces (about 8 sheets) no-boil whole wheat lasagna noodles, such as Dalallo
10 ounces sliced cremini mushrooms
4 ounces white button mushrooms
1/2 cup shredded reduced-fat mozzarella cheese

Preheat the oven to 350°F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.

In a medium bowl, add the ricotta, basil, parsley, and ¾cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.

Line the bottom of the prepared baking pan with two lasagna sheets. Top with ½ 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 Parmigiano-Reggiano on top.

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

Raise the temperature of the oven to 425°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.

388 calories 15g fat (8g sat / 2.6g mono / 1.2g poly) 57mg cholesterol 510mg sodium 34g carbohydrates 3g fiber 28g protein


I wasn't able to find the no-boil whole wheat noodles, so I just went with regular no-boil noodles instead. It worked out okay because the husband was doing an open water swim race the next day, so he was happy to have the carbs. I followed the cooking directions exactly for mine...and it came out pretty dry. I think I could have reduced the amount of time at 425 and it would have been fine. It was still good, just a little dry.

This is definitely something I'd make again. The 8x8 dish yielded four very generous servings and at only 388 calories each, that's pretty good! Oh, Rocco, you did not disappoint!

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