Friday, June 21, 2013

Almost Vegetarian Lasagna for Two


This is kind of a take off from my "Ladies Who Lunch" crepe post. But it's easier and perfect for two people. No left overs and no rolling. But beware, there are egg roll wrappers involved (hey, I've got a few left over from my egg roll mania). Here's what you'll need to put this together:

Almost Vegetarian Lasagna for Two
serves 2 as a dinner and 4 as an appetizer

12 asparagus spears
2 T canola oil
8 oz sliced mushrooms
1 small onion chopped
1 large clove garlic finely diced
salt and pepper to taste
cooking spray
3 low fat mozzarella sticks, each cut into 4 slices
3 egg roll wrappers
1 can low fat cream of chicken soup (I originally planned on using cream of mushroom, but I surprisingly didn't have any on hand)
1/4 cup white wine
1/2 cup water
approximately 1/2 tsp dried tarragon
2 T grated Parmesan cheese
1 T seasoned bread crumbs
1 scallion chopped for garnish

In a microve safe dish, place your asparagus and a few tablespoons of water and a pinch of salt. Cover and microwave for 2 minutes. Set aside and let cool.


Pre heat your oven to 350 degrees. In large skillet on medium heat add oil, onions and mushrooms. Cook a few minutes and then add the garlic, salt and pepper. Cook about 5-7 minutes until mushrooms are brown and cooked through. Set aside.


Before we begin the assembly of the lasagna, let's make the yummy sauce on the stove top. In small skillet combine soup, wine, water and tarragon. Heat it long enough (stirring occasionally) until the mixture becomes smooth. While the sauce is heating, spray an 8 x 8 inch baking dish with cooking spray. Place an egg roll wrapper on top of the spray and top with half the mushroom mixture.


Now add half the cooked asparagus and half of the sliced mozzarella cheese logs. I think you can see where I'm going with this. Cheesey goodness with yummy veggies.


Top with another egg roll wrapper and repeat the process- mushroom mixture, cheese and asparagus. Cover with the last wrapper and pour your wine/soup mixture on top. It may look like you have a lot of sauce- yeah you do, but it's a good thing to have because it soaks into the noodles and you can drizzle it over the crusty topping of your lasagna when serving. Top with the Parmesan cheese and bread crumbs.


Bake uncovered for 30 minutes and serve. Just slice it in half and garnish with sliced scallion.

5 comments:

DeeDee2012 said...

Love everything about this recipe! Thanks for sharing your wonderful recipes!!

bjd0316 said...

Thank you for sharing this delicious recipe Linda!

Linda said...

Thanks gals, love you both!

Didi Dalaba said...

So sharing this on my FB page Linda dolly!! I love the use of mushrooms and asparagus!!!

Linda said...

Thank you Didi, love when you share. You're the best!