- Cook Time
- Prep Time
- 2 1/2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, thickly sliced
- Salt and pepper
- 2 large cloves garlic, chopped
- 1 28 ounce can crushed tomatoes
- 9 8-inch lasagna noodles
- 1 cup reduced-fat cottage cheese
- 1 egg white
- 1/4 cup plus 2 tablespoons finely grated parmesan cheese
- 6 ounces part-skim mozzarella cheese, shredded
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and half the mushrooms, season with salt and cook, stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and the remaining mushrooms.
In the same skillet, heat the remaining 1/2 tablespoon olive oil and the garlic over medium-low heat and cook for 1 minute. Stir in the tomatoes and cook, stirring, until thickened, about 10 minutes. Stir 3/4 cup of the tomato sauce into the mushrooms; season with pepper.
Meanwhile, preheat the oven to 400 degrees . In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.
In a food processor, puree the cottage cheese, egg white and 1/4 cup parmesan. Season with pepper.
Grease a 9-by-11-inch baking dish and spread 3/4 cup of the remaining tomato sauce in the bottom. Place 3 noodles on the sauce and spoon half the mushrooms on top; dot with half the cottage cheese mixture. Top with a third of the mozzarella. Repeat with another layer of noodles, the remaining mushrooms, the remaining cottage cheese mixture and another third of the mozzarella. Top with the remaining noodles and 1 cup of the tomato sauce.
Cover the lasagna with foil and bake for 40 minutes. Remove the foil and top with the remaining 2 tablespoons parmesan and the remaining mozzarella and bake until melted, about 5 minutes. Dollop with the remaining tomato sauce.