Meatless Monday: Creamy Mushroom Lasagna

Creamy Mushroom Lasagna 

3 fresh pasta sheets

16 oz. low fat ricotta cheese

12 oz. mushrooms, sliced (I used portabello, but you can pick your favorite)

1/4 cup Sherry wine or white wine

16 oz. soy creamer OR low fat milk (The soy creamer will producer a sweeter end product, which you can compensate for with additional Parmesan. You can also use half and half, if you're feeling indulgent)

2 cups fresh grated Parmesan or Parmesan blend

3 tbs. flour

3 tbs. Earth Balance or butter (for sauce)

1 tbs. olive oil or Earth Balance plus 1 tbs. garlic-herb butter (for sauteing mushrooms)

1 tsp. garlic powder

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

Pinch fresh grated nutmeg (if you are using soy creamer, you may choose to skip this)

1 tsp. black truffle oil (optional)

Pinch fresh thyme leaves

Preheat oven to 375 degrees. In a bowl, combine ricotta cheese with a sprinkle of salt, ground pepper, 1/2 tsp. garlic powder, and truffle oil if you are using it. Set aside.

In a saute pan over medium-high heat, melt the garlic-herb butter with the olive oil or Earth Balance. Add mushrooms and season with sprinkle of salt, pepper, thyme, and a sprinkle of garlic powder. Saute until just tender, then add the wine and continue cooking until liquid is absorbed. Let the mushrooms cool slightly while you make the sauce.

In a saucepan, heat the 3tbs. of Earth Balance over medium-high until melted. Add the flour and whisk to combine (about 30 seconds). Slowly add soy creamer or milk and continue whisking until mixture thickens. Season with more salt, pepper, and the nutmeg if you are using it. Add 1 1/2 cups of Parmesan and whisk until smooth. You can add a bit more soy creamer or milk if it is too thick.

Assembly:

In a baking dish, pour a small amount of sauce to coat the bottom. Top with a pasta sheet. Spread on the ricotta mixture evenly, sprinkle on some Parmesan, and place sauteed mushrooms on top. Add another pasta sheet, then another layer of ricotta and Parmesan, then mushrooms. Repeat for one more layer - the top should be just a pasta sheet. Cover entire dish wish remaining sauce and top with remaining Parmesan and a few dollops of ricotta if you have any extra. Bake for about 30 minutes or until slightly browned and bubbly. I served the lasagna with roasted carrots, parsnips, and brussels sprouts.