Five-Spice Mushroom Bolognese ZENB Lasagna
PREP TIME 25 minutes
COOK TIME 65 minutes
TOTAL TIME 120 minutes
Serving Size: 273g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
No need to get a passport for a taste of exotic flavors! With this Five-Spice Mushroom Bolognese ZENB Lasagna recipe, you can take a perfect trip across the world without leaving your kitchen. This dish is a good source of protein.
- 2 teaspoons olive oil
- 1 1/2 pounds shiitake mushrooms, stemmed, finely chopped
- 4 green onions, thinly sliced, divided
- 2 medium carrots, finely chopped
- 2 teaspoons grated fresh ginger (about ¼-inch piece)
- 2 teaspoons Chinese five-spice powder
- 3 cups crushed tomatoes
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 3/4 cup part-skim ricotta cheese
- 1 egg, beaten
- 12 sheets ZENB Yellow Pea Lasagna
Preheat oven to 375°F. Heat oil in large heavy bottom pot on medium-high heat. Cook mushrooms 10-15 minutes, stirring often, until golden-brown. Add green onions, carrots, ginger and five-spice. Cook 5-6 minutes, or until tender. Reduce heat to low; stir in tomatoes and simmer 20 minutes.2.
Combine 1-1/2 cups of mozzarella, ricotta and egg in medium bowl. Spread 1/2 cup mushroom mixture onto bottom of 13x9-inch baking dish sprayed with olive oil. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each sheet and sides of dish. Top with 1/3 ricotta mixture, 1/3 mushroom mixture and 3 sheets. Repeat layers twice. Top with 3 remaining sheets, mushroom mixture and mozzarella. Cover tightly with foil sprayed with olive oil.3.
Bake 50-55 minutes, or until a knife goes through the center of the lasagna easily. Let stand 10 minutes before sprinkling with green onions and slicing to serve.
Chinese five-spice powder is a spice blend made with star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds.
To make your own Chinese five-spice powder, lightly toast 2 teaspoons Sichuan peppercorns, 5 star anise, 1/2 teaspoon ground clove, 1 tablespoon ground cinnamon and 1 tablespoon ground fennel seed in a dry pan 1-2 minutes on medium heat until fragrant. Cool slightly, then blend the mixture into a fine powder. Store in an airtight container for up to 1 year.
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