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Ingredientes
- Â Â Nonstick vegetable oil spray
- 1 tsp Extra virgin olive oil
- 1Â 1/2 Tbsp. Chopped garlic
- 2Â 1/2 tsp Dry oregano
- 1 can (28-ounce) crushed tomatoes
- 1/3 c. Dry white wine
- 1Â 1/2 lb Mixed fresh mushrooms, (such as button, crimini and small stemmed portobello), sliced
- 12 x Noodles from one 8-oz package no-boil or possibly oven-ready lasagna noodles
- Â Â Parmesan Sauce
- 1/4 c. Grated Parmesan cheese
Direcciones
- Preheat oven to 425 F. Spray 13x9x2-inch glass baking dish with vegetable oil spray.
- Heat 1/2 tsp. oil in large nonstick skillet over medium-high heat. Add in garlic and oregano and stir 30 seconds. Add in crushed tomatoes and wine and bring to boil. Reduce heat and simmer till slightly thickened, about 6 min. Season with salt and pepper. Set tomato sauce aside.
- Heat 1/2 tsp. oil in another large nonstick skillet over medium-high heat. Add in mushrooms; saute/fry till mushrooms begin to release juices, about 9 min. Season with salt and pepper. Set aside.
- Spread 1/3 c. tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 c. Parmesan Sauce over. Arrange 1/3 of mushrooms over sauce. Spoon 1/2 c. tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles. Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce. Sprinkle with Parmesan cheese.
- Cover lasagna with foil. Bake 20 min. Uncover and bake till noodles are tender and top is golden brown, about 25 min longer. Let stand 10 min.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1032g | |
| Calories 645 | |
| Calories from Fat 189 | 29% |
| Total Fat 21.44g | 27% |
| Saturated Fat 8.32g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1382mg | 58% |
| Potassium 3234mg | 92% |
| Total Carbs 74.14g | 20% |
| Dietary Fiber 13.9g | 46% |
| Sugars 37.95g | 25% |
| Protein 37.04g | 59% |
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