Mushroom Lasagna: Gluten Free And Pasta Free!

• 16 ounces sliced fresh mushrooms (white, baby Portobello or a combination of the two)
• 1 tablespoon margarine (I use Smart Balance )
• 1 tablespoon olive oil
• 1 eggs or 3 tablespoons flax seed meal mixed with 1 t. water
• 1/2 teaspoon garlic salt (use garlic powder if watching your salt intake)
• 1/2 teaspoon italian seasoning
• 1 tablespoon parsley flakes
• 15 ounces ricotta cheese (if using low-fat, strain in cheesecloth lined colander)
• 2 cups shredded part-skim mozzarella cheese, divided as instructed below
• 1/2 cup shredded and divided Italian cheese blend, Romano Parmesan & Asiago should be included in the blend
• 2 1/2 - 3 1/2 cups pasta sauce, depending on how much extra sauce you want to serve with the lasagna, and for possible bread stick d

1. Preheat oven to 350 degrees. Saute mushrooms in margarine and olive oil in a large skillet until lightly browned and moisture is released from the mushrooms.
2. Place half of the cooked mushrooms in the bottom of an 8 x 8 casserole dish and spread out evenly. Sprinkle with 1/4 cup Mozzarella. Place in oven for 5-10 min., just long enough to slightly melt the cheese. This creates a firm bottom layer.
3. In a large mixing bowl, lightly beat the egg. Stir in garlic salt or powder, Italian seasoning (crush it between your fingers as you add it) and parsley flakes. Add Ricotta, 1 cup Mozzarella, and 1/4 cup Italian cheese blend. Mix well.
4. Spread 3/4 cup pasta sauce over the mushrooms/melted cheese bottom layer.
5. Top with Ricotta mixture and spread evenly all the way to the edges to seal it.
6. Place remaining mushrooms on top of Ricotta layer, and cover with 3/4 cup sauce. Top with 3/4 cup Mozzarella and 1/4 cup Italian cheese blend.
7. Cover with foil, making sure the foil is tight enough so that it's not touching the cheese.
8. Bake for 45 minutes, then remove foil. Return to oven for 10-15 minutes, or until cheese is bubbly.
9. Heat remaining pasta sauce to serve with the meal.
10. Allow lasagna to stand for at least 10 minutes before cutting. I ladle a small amount of sauce onto the plate, and then place a serving of lasagna on top of it.
11. Makes 4, four inch by four inch servings.

mushrooms, margarine, olive oil, eggs, garlic salt, italian seasoning, parsley flakes, ricotta cheese, mozzarella cheese, italian cheese blend, pasta sauce

Taken from www.food.com/recipe/mushroom-lasagna-gluten-free-and-pasta-free-412809 (may not work)