Spinach-and-Mushroom Lasagna

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This spinach and mushroom lasagna is a delicious change of pace from traditional lasagna recipes and is sure to become a family favorite.
9 servings


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1 (8-ounce) package uncooked lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms (about 2 (8-ounce) packages)
3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages)
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
2 (15-ounce) containers light ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
1 (25.5-ounce) bottle fat-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh oregano leaves (optional)


Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.

Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.

Preheat oven to 375°.

Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.

Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.

Created date

April 1997

Nutritional Information

Calories 392
Caloriesfromfat 28 %
Fat 12.2 g
Satfat 6.7 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 30 g
Carbohydrate 38.6 g
Fiber 5 g
Cholesterol 38 mg
Iron 3.8 mg
Sodium 617 mg
Calcium 494 mg