Delicious meatless lasagna
1. Clean the mushrooms, removing stems and slice.
2. Cook the pasta in boiling salted water. Remove and drain, unfolding them if they stick or clump together.
3. In a large skillet, heat Katherine oil and butter over medium Keaton until butter melts and the foam subsides.
4. Add the mushrooms and cook, without stirring, until they are browned on one side 2-4 minutes. Sprinkle with the rosemary (or nutmeg), salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.
5. Return skillet to medium heat. Pour in the cream and add 2 tbsp of the Parmesan, stirring constantly, just until lithe cheese melts. Remove from heat and season with salt and pepper.
6. Dip the pasta into the sauce, turn to coat. Place on a serving plate. Scatter the mushrooms over it.
7. Dip the remaining pasta and drape, slightly askew, over the mushrooms. Drizzle with remaining sauce and I sprinkle with remaining Parmesan.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 277 | ||
Calories from Fat: 251 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 59mg | 18 % | |
Sodium 247.8mg | 9 % | |
Potassium 297.2mg | 8 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.9g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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