Tomato, Pepper & Mushroom Lasagna

I like to make big dinners on the weekends when I have a little extra time to spend in the kitchen. I bastardized a Weight Watchers recipe this past Sunday and ended up with a really good and healthy lasagna. The original recipe only called for roasted pepper strips tucked into layers of cheese and sauce. I added a layer of sauteed mushrooms and another layer of fresh wilted spinach tossed with lots of garlic. You need to have at least a couple of hours available to make this. You have to dirty up a few pans but when you smell it cooking, its totally worth it.
Jennifer's Bastardized Veggie Lasagna

24 oz store bought marina sauce
1 cup canned, diced fire roasted tomatoes, well drained
1 cup part-skim ricotta
1 1/2 cup part-skim mozzarella cheese
1 cup shredded Parmesan cheese
1/4 cup egg substitute (Egg Beaters or use real eggs to measure 1/4 cup)
1/4 t. salt
1/4 t. pepper
1/4 t. dried oregano
6 lasagna noodles (I used whole wheat noodles)
1/2 cup jarred roasted red peppers, cut into narrow strips
8 0z container mushrooms, sliced
6 oz fresh baby spinach leaves
2 large garlic cloves, minced
1 t. olive oil

Preheat oven to 375.

Bring a pot of water to boil and cook noodles according to package directions. Meanwhile, in a medium bowl, combine the ricotta, mozzarella cheese, Parmesan cheese and eggs. Stir in salt, pepper and oregano. Set aside.

In a medium pot, combine the marinara sauce and fire roasted tomatoes. Simmer over low heat for about 15 minutes.

In a medium skillet, heat the olive oil and add the sliced mushrooms. Cook over medium heat until mushrooms begin to soften. Remove mushrooms from pan and set aside. To the pan add the fresh spinach and garlic, cover with a lid and cook on low heat for about 5 minutes or until the spinach wilts. Drain the spinach well and set aside.
Once the noodles have cooked, spray an 11 x 7 inch glass pan with nonstick cooking spray. Ladle about one cup of marinara sauce into the bottom of the pan. Add two lasagna noodles. Top the noodles with half of the cheese mixture. Next layer on all of the red pepper strips and the cooked mushrooms (avoid adding the mushroom cooking liquid, if possible). Ladle on another cup of sauce and top with two more lasagna noodles. Top with all of the remaining cheese mixture. Sprinkle spinach over the cheese and top with the final layer of noodles. Ladle on remaining marinara sauce. Sprinkle 1/2 cup of mozzarella cheese over the top and a little more Parmesan cheese. Cover loosely with aluminum foil and bake at 375 for 40 minutes. Remove foil and continue to bake for 20 more minutes. Remove lasagna from oven and let rest at least 15 minutes before cutting. Makes 8 servings.

Baked Penne with Mushrooms and Two Cheeses

This is a nice dish to make when the weather turns cooler. I found this recipe on one of the cooking boards I read http://www.discusscooking.com/forums/f20/baked-penne-with-mushrooms-and-cheeses-15321.html. I've been making it for a few years now. I usually use mozzarella cheese instead of Bel Paese, since Bel Paese is hard to find. Or should I was was hard to find when I lived in Cincinnati. The grocery stores in Austin are so much better. I was just strolling through the cheese section at Central Market and I spotted the Bel Paese. The minute I saw that cheese, I knew I had to make this recipe again. Cooking the whole garlic cloves in with the mushrooms imparts a nice subtle garlicky flavor to the entire dish.

Before you start cooking, please chop, grate and measure your ingredients.


Baked Penne with Mushrooms and Two Cheeses

1 lb mushrooms, cleaned and sliced. (I used baby bellas from the farmers market)
2 large garlic cloves, peeled (leave whole)
4 T butter
salt & pepper
2.5 C dry penne pasta
3 oz Bel Paese cheese, cut into cubes (can substitute mozzarella cheese)
1/3 C freshly grated Parmesan cheese
3/4 C heavy cream or half & half

Preheat oven to 400. Cook the pasta as usual, drain and toss with 2 tablespoons of butter. Salt and pepper the pasta.

While the pasta is cooking, saute the mushrooms and garlic cloves in 2 tablespoons of melted butter. Salt and pepper the mushrooms liberally. Cook over medium heat for about 5-7 minutes. Stir often so the garlic does not burn. When the mushrooms are done, discard the garlic cloves.

Butter a casserole dish (I use a souffle dish, with high sides). Cover the bottom of the dish with a layer of pasta. Cover with a layer of mushrooms and then a layer of the Bel Paese and a sprinkle of Parmesan cheese.

Make two or three layers. Pour the cream over the pasta and sprinkle a final dusting of cheese on top. Cover with aluminum foil and bake 12 minutes. Remove the foil and continue to bake another 10-12 minutes or until a light crust forms. Remove from oven, let rest 5 minutes before serving.
Makes 4 portions.

I usually serve the dish with a green salad but asparagus, broccoli or steamed green beans would also be a good side for this dish.