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Looking for a Healthy Alternative for the Holiday Eating Season

Posted by Malta Development on Dec 13, 2013 10:30:03 AM

We cannot deny that the holidays are quickly approaching; and with it the large dinners and holiday parties. Traditionally the holiday season is marked with hams, turkey, and comfort food, but for the eater and family looking for a few ways to trim back on the holiday calories, here is a great substitute for a main dish that keeps the calories low, but high in taste.

All of the ingredients for the Lasagna should be available at your local grocery store.

Truffled Wild Mushroom Lasagna Photo: José Picayo; Styling: Jocelyne Beaudoin

Truffled Wild Mushroom Lasagna: 

1 tablespoon olive oil

2 cups thinly sliced leek

8 garlic cloves, thinly sliced

3/8 teaspoon salt, divided

7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided

4 cups sliced shiitake mushroom caps (about 1 pound)

2/3 cup Côtes du Rhône or other fruity red wine

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh sage

3 tablespoons white truffle oil

1 teaspoon black pepper, divided

2 1/2 cups 1% low-fat milk

1 bay leaf

2 tablespoons butter

3 1/2 tablespoons all-purpose flour

1/8 teaspoon ground nutmeg

2 cups fat-free ricotta cheese

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon grated lemon rind

Cooking spray

8 ounces precooked lasagna noodles

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper.
  2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside.
  3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
  4. Preheat oven to 350°.
  5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.

Topics: lasagna, Truffled wild mushroom lasagna, Uncategorized

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