This has got to be the tastiest lasagna that I have ever tasted. It comes together with a few untraditional ingredients, but that's what makes it extra special and extra flavorful.
Ingredients:
1/2 package whole wheat lasagna noodles
4 sprigs fresh rosmary
1/2 small package of lowfat cottage cheese
1 egg
1 ounce goat cheese
3 ounces sliced havarti cheese
3 ounces sliced gouda cheese
salt & pepper
1 tsp italian seasoning
1/2 cup seasoned tomato sauce
1 pkg baby portobello mushrooms
1 tablespoon olive oil
2 tablespoons red wine
1/2 small onion, diced
Directions:
Heat a large skillet and warm your olive oil. Slice your mushrooms (or if you are lazy like me, just break them over the pan into bite sized peices). Add your mushrooms and onion to the pan and cook on medium heat until they reduce down. Add your red wine and about a tsp of chopped rosemary until all the liquid is absorbed. Once your mushrooms have reduced down properly, remove them from the heat. In the mean time, boil a bot of salted water and boil your lasagna noodles for 8 minutes. While that boils, mix your goat cheese, cottage cheese, egg, salt & pepper, and a tsp of chopped rosemary. In a 9x9 casserole dish layer your noodles, then spoon some of the cottage cheese mixture over it, then spoon some of your tomato sauce over that. Then add another layer of noodles. Spoons some additional cottage cheese mixture, then add your mushroom mixture in a thin layer. Then add another layer of noodles. Spoon the remaining cottage cheese mixture on top, and some additional sauce. One more layer of noodles, some additional sauce, then top with your sliced cheese and italian seasoning. Bake in your oven at 375 for 35 minutes or until the cheese on top is golden and bubbly.
