Serves: 8
Total Calories: 600

LASAGNA
1 ounce (1 cup) dried porcini mushrooms
8 uncooked lasagna noodles
1 (15-ounce) container light ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive or vegetable oil
5 ounces (1 2/3 cups) sliced cremini or white mushrooms
1 large garlic clove, minced
2 tablespoons dry sherry
1/4 cup whipping cream
8 ounces (2 cups) shredded provolone cheese
TOMATOES
2 teaspoons olive or vegetable oil
2 tablespoons finely chopped shallots
1 garlic clove, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
6 large Italian plum tomatoes, chopped (2 cups)

1. Rehydrate porcini mushrooms as directed on package. Drain mushrooms coarsely chop. Set aside.

2. Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain place in cold water.

3. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, salt and pepper mix well. Set aside.

4. Heat 2 teaspoons oil in large skillet over medium heat until hot. Add rehydrated porcini mushrooms, cremini mushrooms and minced large garlic clove cook and stir 2 to 3 minutes or until mushrooms are tender. Add sherry cook until most of the liquid has evaporated. Stir in cream bring to a boil. Remove skillet from heat.

5. To assemble lasagna, drain lasagna noodles arrange 4 noodles in bottom of sprayed dish. Spoon and spread half of cheese mixture over noodles. Evenly spoon half of mushroom mixture over cheese. Sprinkle with 1 cup of the provolone cheese. Repeat layers. Cover with foil.

6. Bake at 350°F. for 20 to 30 minutes or until filling is set and edges are bubbly.

7. While lasagna is baking, prepare tomatoes. In same large skillet, heat 2 teaspoons oil over medium heat until hot. Add shallots and 1 minced garlic clove cook and stir until tender. Stir in basil and tomatoes cook just until thoroughly heated. Spoon tomatoes over individual servings of lasagna.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 11 g 55% * Cholesterol: 105 mg 35% * Sodium: 590 mg 25% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 22 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 45% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 2 High-Fat Meat, 1 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 2 High-Fat Meat, 1 Fat

Nutritional Facts:

Serves: 8
Total Calories: 600
Calories from Fat: 144

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