Welcome to my first attempt at cooking lasagna.
When I was a kid I thought I hated lasagna. It was full of greasy meat, had yucky white stuff in it (which I later found to be ricotta… the only cheese in the world that I really DON’T like), and was hard to spell (I have always been phonetically challenged.). I’m not sure whose lasagna I was eating (I don’t feel like my mom made it that often), but later I found out that not ALL lasagnas are the same. There are the traditional meat lasagnas, but there are also veggie lasagnas, cheese lasagnas, and even lasagnas that don’t use lasagna noodles. My world had changed and suddenly a world of lasagna opportunity was open to me. I LOVED lasagna 🙂
While I love it, I had never attempted to make this dish until a few days ago. While planning our meals for the week, I found and pinned this recipe. And boy am I glad I did. I only had to change a couple things to make it work for our family (she uses chicken and a little butter). It comes from the blog Nosh N Nutrition. This wonderful lady posts GREAT low-fat recipes. In fact, one of her latest recipes is a NEW veggie lasagna! You know I am excited to try that. Ready for the recipe? Let’s get going!
Chicken Portobello Lasagna
This first step probably looks strange. Yes, I am boiling my noodles in a skillet. Why? Because they didn’t fit in a pot. You may now learn from my first time lasagna making silliness. You CAN break the noddles in half and boil them in a normal pot. It fact, they will NEED to be broken in half to fit in the pan later anyway. I’m a crazy beginner, don’t mind me.
Repeat this layering process twice, and top with the mushroom mixture. I then sprinkled Parmesan cheese on my husband’s half of the lasagna and left my half Parmesan free. Just an extra treat for him 🙂
Cover the pan with tinfoil and cook it at 350 degrees for 35 mins. After 35 mins, take off the foil and cook for another 10 mins, or until the top starts to bubble.
My husband actually exclaimed how great this dish was WITHOUT being asked. When a compliment is given without me staring at him until he says SOMETHING, that means the dish is a keeper! We will be adding this to our regular dinner rotation. I hope you enjoy it as much as we did! 🙂
-The Lasagna Cooking Kelley
P.S. As always, I can’t vouch for the complete accuracy of the wonderful Sparks Recipe calculator, but here is what it says about this recipe: