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Budget-friendly Mushroom Lasagna https://www.metro.ca/userfiles/image/recipes/lasagne-forestiere-6969.jpg PT14M PT50M PT1H04M
Preheat oven to 180°C (350°F). To make the filling, put the first 9 ingredients in a pot and cook over medium heat for 15 minutes or until thick. Lightly grease a rectangular baking dish. Spread a thin layer of filling in the bottom of the dish. Cover with 3 lasagna noodles. Save 2 noodles for ends if the dish is too long. Spread half of remaining mushroom filling over the noodles. Combine cheeses, reserving 1 cup (250 mL) of mozzarella to top the lasagna. Spoon half the mixture over the mushroom filling and spread evenly. Cover with another layer of noodles, then remaining mushroom filling and finally remaining cheese mixture. Spread reserved mozzarella over the top. Bake for 30 minutes. Serve with salad.
8
3 24 5 1
4 onions, chopped fine 1 celery stalk, diced small 2 cups (500 mL) sliced mushrooms 28 oz (796 ml) can seasoned diced tomatoes 2 cups (500 mL) shredded tofu 2 pinches thyme 2 pinches oregano 2 pinches basil 2 pinches pepper 8 wholegrain lasagna noodles, cooked 2 cups (500 mL) 1% cottage cheese 1/2 cups (125 mL) shredded mozzarella (15% m.f.)
Budget-friendly Mushroom Lasagna

Budget-friendly Mushroom Lasagna

Rate this recipe
24 Votes
8
servings
0:14
Preparation
0:50
COOKING
1:04
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    onions, chopped fine
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  • 1
    celery stalk, diced small
  • 2 cups
    (500 mL)
    sliced mushrooms
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  • 28 oz
    (796 ml)
    can seasoned diced tomatoes
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    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

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    GRAPE TOMATOES

    GRAPE TOMATOES

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  • 2 cups
    (500 mL)
    shredded tofu
  • 2
    pinches thyme
  • 2
    pinches oregano
  • 2
    pinches basil
  • 2
    pinches pepper
  • 8
    wholegrain lasagna noodles, cooked
  • 2 cups
    (500 mL)
    1% cottage cheese
  • 1/2 cups
    (125 mL)
    shredded mozzarella (15% m.f.)
Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

To make the filling, put the first 9 ingredients in a pot and cook over medium heat for 15 minutes or until thick.

Lightly grease a rectangular baking dish.

Spread a thin layer of filling in the bottom of the dish.

Cover with 3 lasagna noodles. Save 2 noodles for ends if the dish is too long.

Spread half of remaining mushroom filling over the noodles.

Combine cheeses, reserving 1 cup (250 mL) of mozzarella to top the lasagna.

Spoon half the mixture over the mushroom filling and spread evenly.

Cover with another layer of noodles, then remaining mushroom filling and finally remaining cheese mixture.

Spread reserved mozzarella over the top.

Bake for 30 minutes.

Serve with salad.

Source : Nutrisimple.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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