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100 mins (prep 60, cooking 40)
26 ingredients
4 servings
For mushroom lasagna, this is actually lighter and doesn't have the heaviness of a typical tomato and cheese lasagna dish. I made a béchamel sauce using lower fat (2%) milk and used a low-fat cream cheese in lieu of the mascarpone cheese that is sometimes found in mushroom lasagna recipes. My farmers market had portobello mushrooms, beautiful rainbow Swiss chard and freshly made ricotta cheese (I guess the lower-fat contents of the milk and cream cheese were canceled out by the home-made ricotta). Nonetheless, it was all good. I made the recipe in a 9x7" glass Pyrex dish versus the 9x13" version. A spray/drizzle of white truffle oil as the lasagna was resting added an extra treat.

Categories:  italian , quick-and-easy ,
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Serving Size (378.99 g)
Servings 4
Amount per Serving
Calories 734.61 Calories from Fat 444.6
% Daily Value *
Total Fat 49.4g 304.03%
Saturated Fat 17.11g 342.25%
Trans Fat 0.12g %
Cholesterol 77.61mg 103.48%
Sodium 1279.47mg 213.25%
Total Carbohydrate 35.55g 47.41%
Dietary Fiber 2.26 g 36.14%
Sugars 2.57 g %
Protein 38.16g 305.27%
Vitamin A 4233.74IU% Vitamin C 21.27mg%
Calcium 759.81mg% Iron 5.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sauce, low-fat, freshly grated nutmeg, white pepper, for the filling, small leeks, minced garlic, thinly sliced, baby portobello mushrooms, low fat cream cheese, sherry wine vinegar, white truffle oil