Mushroom Lasagna: Gluten Free and Pasta Free! Recipe

Name: Mushroom Lasagna: Gluten Free and Pasta Free! Recipe
Total time: 80 min
Ingredients: 16 ounces sliced fresh mushrooms (white, baby Portobello or a combination of the two); 1 tablespoon margarine (I use Smart Balance ); 1 tablespoon olive oil; 1 eggs or 3 tablespoons flax seed meal mixed with 1 t. water; 1/2 teaspoon garlic salt (use garlic powder if watching your salt intake); 1/2 teaspoon italian seasoning; 1 tablespoon parsley flakes; 15 ounces ricotta cheese (if using low-fat, strain in cheesecloth lined colander); 2 cups shredded part-skim mozzarella cheese, divided as instructed below; 1/2 cup shredded and divided Italian cheese blend, Romano Parmesan & Asiago should be included in the blend; 2 1/2-3 1/2 cups pasta sauce, depending on how much extra sauce you want to serve with the lasagna, and for possible bread stick d

www.food.com

Sauteed mushrooms replace traditional lasagna noodles, and their rich flavor and texture more than make up for the absence of meat. Use 3 T. flax seed

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Ingredients

16 ounces sliced fresh mushrooms (white, baby Portobello or a combination of the two)
1 tablespoon margarine (I use Smart Balance )
1 tablespoon olive oil
1 eggs or 3 tablespoons flax seed meal mixed with 1 t. water
1/2 teaspoon garlic salt (use garlic powder if watching your salt intake)
1/2 teaspoon italian seasoning
1 tablespoon parsley flakes
15 ounces ricotta cheese (if using low-fat, strain in cheesecloth lined colander)
2 cups shredded part-skim mozzarella cheese, divided as instructed below
1/2 cup shredded and divided Italian cheese blend, Romano Parmesan & Asiago should be included in the blend
2 1/2-3 1/2 cups pasta sauce, depending on how much extra sauce you want to serve with the lasagna, and for possible bread stick d