No-Boil Mushroom Lasagna by Rocco DiSpirito
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Author: Rocco DiSpirito - reprinted with permission - "YEARS AGO, after she came to Hollywood and became an international film star, Sophia Loren gave the media her most sultry pose one day and reportedly said, “All you see, I owe to pasta.” Americans now know what Italians and others have known for centuries: Pasta is cheap, chic, and healthy. I don’t like diets that give you scheduled feedings of birdseed, so, my friends, thank you for coming back to the pasta fold. This recipe uses noboil noodles. Mushrooms and no-boil lasagna noodles were made for each other. Because mushrooms release a lot of water during cooking, they essentially steam the noodles, thereby cooking them."
  • Nonstick cooking spray
  • 2 cups reduced-fat ricotta cheese, such as Sargento
  • cup chopped fresh basil
  • 2 tablespoons chopped fresh fl at-leaf parsley
  • 1 cup grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
  • 4 ounces (about 8 sheets) no-boil whole wheat lasagna noodles, such as Dalallo
  • 10 ounces sliced cremini mushrooms
  • 4 ounces white button mushrooms
  • 1 cup shredded reduced-fat mozzarella cheese
  1. Preheat the oven to 350°F. Coat the inside of an 8 x 8 x2-inch baking pan with cooking spray and set aside.
  2. In a medium bowl, add the ricotta, basil, parsley, and ¾ cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.
  3. Line the bottom of the prepared baking pan with two lasagna sheets. Top with ½ cup of the cheese mixture. Using the back of a spoon, spread the mixture so that the noodles are covered. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagna sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top.
  4. Cover tightly with foil and bake in the oven for 30 minutes.
  5. Raise the temperature of the oven to 425°F, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.
Serving size: ¼ Calories: 388 Fat: 15g Saturated fat: 8g Carbohydrates: 34g Fiber: 3g Protein: 28g Cholesterol: 57mg
Recipe by Baby to Boomer Lifestyle at