You may also like
Categories:
olive oil yellow onion mushrooms red wine salt ground black pepper cottage cheese poblano chili peppers milk Pasta blue cheese Mozzarella cheese
Viewed: 47 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 1 1/2 yellow onion cut into thin half-moons
- 200 grams mushrooms sliced
- 1/4 cup red wine
- salt
- ground black pepper
- 1 cup low fat cottage cheese
- 2 cups poblano chili peppers in strips
- milk optional
- 8 sheets pasta ready-to-use lasagna
- 1/4 cup blue cheese optional
- 1/2 cup mozzarella cheese grated
Method
- Preheat the oven to 200 degrees Celsius.
- In a hot skillet, add the olive oil and onion over medium heat and cook for 20 to 25 minutes, stirring occasionally until it begins to caramelize.
- Add the mushrooms and continue to cook for 5 minutes. Add the wine and continue cooking until the liquid has evaporated almost completely. Season with salt and pepper and set aside.
- Blend the cottage cheese and the poblano chili strips together to obtain the texture of a sauce. If needed, add a splash of milk. Season with salt and pepper and set aside.
- Assemble the lasagna by pouring some of the sauce in a glass baking dish, then adding the first layer of pasta, then onions, then more sauce on top of that, then blue cheese (optional) and mozzarella. Repeat the process. The final layer will be pasta with the remainder of the sauce and mozzarella on top.
- Bake for 20 minutes until the surface is golden brown.
- Let the lasagna cool for 15 minutes before cutting, then serve.
