No-Boil Mushroom Lasagna


  • 2 cups reduced-fat ricotta cheese
  • ½ cup chopped fresh basil
  • 2 TBS chopped fresh flat-leaf parsley
  • 1 cup grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
  • 8 sheets no-boil whole wheat lasagna noodles
  • 10 oz sliced cremini mushrooms
  • 4 oz white button mushrooms
  • ½ cup shredded reduced-fat mozzarella cheese


  • Preheat the oven to 350.
  • Coat inside of an 8” x 8” x 2” baking pan with cooking spray.
  • In a medium bowl, add the ricotta, basil, parsley and ¾ cup Parmigiano-Reggiano.  Mix with a spoon and add salt & pepper to taste.
  • Line the bottom of the prepared baking dish with 2 lasagna sheets.
  • Top with ½ cup of the cheese mixture; use the back of a spoon to spread evenly.
  • Top with a layer of mushrooms.
  • Repeat the procedure two more times.
  • Place two lasagna sheets on top of the last layer.
  • Spread the remaining cheese mixture and top with the mozzarella and remaining Parmigiano-Reggiano.
  • Cover tightly with aluminum foil and bake for 30 minutes.
  • Raise the temperature to 425 and bake for an additional 15 minutes.
  • Uncover and bake for an additional 15 minutes or until the top is golden brown.


Yields 4 servings

DiSpirito, Rocco.  “Now Eat This! Diet”. New York: Grand Central Life & Style, 2011.

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