Almost Lasagna
Courtesy of Mushroom Council
Servings: 6
Prep Time: 20 Min.
Cook Time: 25 Min.
Prep Time: 20 Min.
Cook Time: 25 Min.
What you need:
* 1 lb. long fusilli pasta or linguine
* 8 oz. white button mushrooms
* 8 oz. cremini mushrooms
* 1 Tbsp. olive oil
* 1 small carrot, diced
* 1 small sweet onion, diced
* 2 cloves garlic, peeled and diced
* 8 oz. 93% lean ground beef
* 1 (28-oz.) can no-salt -added crushed tomatoes, drained
* 1 c. low-sodium beef broth
* 1/3 c. fresh basil leaves, torn
* 1/2 c. low-fat ricotta cheese
* 1/3 c. chopped flat-leaf parsley, or 2 tsp. dried parsley
* 2 Tbsp. trans-fat free margarine
* freshly ground black pepper, to taste
* 8 oz. white button mushrooms
* 8 oz. cremini mushrooms
* 1 Tbsp. olive oil
* 1 small carrot, diced
* 1 small sweet onion, diced
* 2 cloves garlic, peeled and diced
* 8 oz. 93% lean ground beef
* 1 (28-oz.) can no-salt -added crushed tomatoes, drained
* 1 c. low-sodium beef broth
* 1/3 c. fresh basil leaves, torn
* 1/2 c. low-fat ricotta cheese
* 1/3 c. chopped flat-leaf parsley, or 2 tsp. dried parsley
* 2 Tbsp. trans-fat free margarine
* freshly ground black pepper, to taste
What to do:
1. Bring a large pot of water to a boil, add the pasta, and cook according to pkg. directions.
2. Chop mushrooms into 1/4-in. pieces. Reserve.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms, carrot, onion, and garlic. Saute until onions are translucent, about 5 min. Remove from pan and reserve.
4. Place ground beef in pan and cook over medium-high heat, breaking meat into very small bits. Season with freshly ground black pepper.
5. Add the vegetable mixture to the beef in the skillet. Stir in the tomatoes, broth, and basil; simmer for five min.
6. In a small bowl, combine the ricotta cheese and parsley. Toss hot pasta with the margarine and return to skillet. Mix with meat sauce. To serve, scoop equal amounts of the ricotta into shallow bowls, top with pasta/sauce mixture.
* Tip: Substitute firm tofu or 100% ground turkey breast meat for ground beef.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. Chop mushrooms into 1/4-in. pieces. Reserve.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms, carrot, onion, and garlic. Saute until onions are translucent, about 5 min. Remove from pan and reserve.
4. Place ground beef in pan and cook over medium-high heat, breaking meat into very small bits. Season with freshly ground black pepper.
5. Add the vegetable mixture to the beef in the skillet. Stir in the tomatoes, broth, and basil; simmer for five min.
6. In a small bowl, combine the ricotta cheese and parsley. Toss hot pasta with the margarine and return to skillet. Mix with meat sauce. To serve, scoop equal amounts of the ricotta into shallow bowls, top with pasta/sauce mixture.
* Tip: Substitute firm tofu or 100% ground turkey breast meat for ground beef.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutritional information:
Calories: 449; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 30mg; Total Carbs: 64g; Fiber: 4g; Protein: 22g; Sodium: 116mg;