Thursday, May 26, 2011

Recipe of the Week: Meatless Mushroom Lasagna

On and off over the last year we have been participating in the Meatless Monday campaign at Rebecca Lane.

I am by no means a vegan or vegetarian, but I do truly believe that one person's eating habits can effect change not only in your life but also in your community and to a greater extent the entire planet.

Meatless Monday was founded in 2003 and it encourages people to make healthier decisions at the start of every week. Unhealthy habits that prevailed over the weekend can be forgotten and replaced by positive choices.

On June 15, 2009, Paul McCartney and his daughters Stella and Mary launched a Meat-free Monday campaign. In December 2009 Meatless Mondays launched in Australia. Since then, publications such as Women's Day, The Washington Post and AARP have devoted sections to meatless recipe and healthy eating options.

I had some extra mushrooms, gimme lean and lasagna noodle in the pantry a few weeks ago and came up with this recipe. Check back on Menu Plan Monday to see other meatless ideas.

Meatless Mushroom Lasagna


2 tablespoon olive oil, divided
3 cups chopped mushrooms (feel free to use any kind you'd like...the more the merrier)
1 package meat substitute (Gimme Lean is my choice, but there are others)

1/2 medium yellow onion, diced
1/2 green pepper, diced
2 garlic cloves, finely minced
1/4 teaspoon red pepper flakes
1 (28 oz) can crushed tomatoes
1 (3 oz) can tomato paste
1 tablespoon Italian seasoning
2 cups ricotta cheese
1 cup small curd cottage cheese
1 egg
1/2 cup grated Parmesan cheese
black pepper
1 package no boil lasagna noodles
3 cups grated mozzarella cheese

  • Heat medium sauce pan over medium high heat and add 1 tablespoon olive oil. Add mushrooms and brown for 7-12 minutes until they begin to color and the water is evaporated. Once mushrooms have browned, add gimme lean and mix together. Cook for 3-5 minutes until gimme lean browns. Remove from heat and set aside.
  • In a large shallow saucepan, heat 1 tablespoon olive over medium heat. Cook onion for 3-5 minutes until translucent; then green pepper and cook for another 3 minutes. Add garlic and red pepper flakes and cook for another 1-2 minutes until fragrant.
  • Add crushed tomatoes and paste and season with Italian seasoning. Reduce sauce to low and simmer for 30 minutes.
  • In a non-reactive bowl (glass or plastic); mix together ricotta cheese, cottage cheese, egg and Parmesan cheese. Season with black pepper.
  • To assemble, ladle about 1 cup of tomato sauce on the bottom of a large, rectangular and deep oven proof baking dish. Place one layer of no boil noodles on top followed by about 1 cup of the mushroom mixture. Place large dollops of ricotta cheese mixture on top of the mushroom mixture and top with a handful of mozzarella cheese. Ladle about 1 cup of sauce and repeat layers (until you run our of noodles). Top with remaining sauce and about 1-2 cups of mozzarella.
  • Bake in 375F oven for 20-25 minutes or until cheese is bubbly and brown.

Recipe courtesy of moi: Yes, folks I made it up and if you make this and serve it to someone and after they take a bite you tell them they are eating soy meat...they will fall off your dining room chair and onto your floor....they won't believe you! Money back, guarantee!