Mushroom Skillet Lasagna
Here it is; a delicious, meatless lasagna, ready in under half an hour (yes, that’s right; half a freaking hour) happy meatless Monday (even though it’s Friday), there’s nothing wrong with planning ahead!
Serves 6
1 tbsp extra virgin olive oil
454 g (1 pound) cremini or white button mushrooms, sliced
1 Medium onion, sliced into sticks
3 Cloves garlic, crushed
½ Cup White wine
1 680 ml jar of passata (strained tomatoes)
1 ½ Cup sodium-reduced stock
8 Whole wheat (dried) lasagna noodles (uncooked), broken into 4 pieces per noodle (that’s half a standard 375 g box)
1 Cup cottage cheese (I used fat free because it’s what I had on hand)
125 g Part skim mozzarella, grated
2 tbsp grated Parmesan cheese
Salt
Pepper
Place a large ovenproof skillet (ideally a cast iron skillet) over high heat and add the olive oil. When the oil is hot (it will ripple) add the onions and mushrooms; season with salt and pepper.
When the mushrooms are browned and the onions are soft and translucent, add the garlic and sauté for about 30 seconds, careful not to let the garlic burn.
Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the passata.
Pour the stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pan; stir well.
Add the noodles ensuring they are completely covered by the sauce (which is thin at this point).
Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes.
Dollop in the cottage cheese in even spaces when the noodles are tender.
Top with the mozzarella and then the Parmesan.
Place under the broiler until the cheese has melted and is slightly darkened.
Notes:
- I used beef stock but use any of your choosing (vegetable for vegetarian!).
- Use any combination of mushrooms you like.
- You can use stock in place of wine if you’d prefer.
