Mushroom and Spinach Lasagna

Mushroom and Spinach Lasagna Recipe
Photo: Oxmoor House

We have yet to meet an American who doesn’t love lasagna. Unfortunately, the original is often served with a side of, “But I shouldn’t….” This recipe will change all that.

Yield:

Serves 8 (serving size: 1/8 of lasagna)

Total time: 1 Hour, 40 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 40 Minutes

Nutritional Information

Calories 462
Fat 16.6 g
Satfat 6.9 g
Monofat 7.3 g
Polyfat 2 g
Protein 26.5 g
Carbohydrate 54.2 g
Fiber 7.1 g
Cholesterol 84 mg
Iron 6.2 mg
Sodium 568 mg
Calcium 524 mg

Ingredients

2 tablespoons olive oil
1 (9-ounce) red onion, sliced
1 pound portobello mushroom caps, sliced
4 garlic cloves, minced
3 (6-ounce) packages fresh baby spinach
1/2 cup water
2 large eggs, lightly beaten
1/3 cup chopped fresh basil
1 tablespoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 cup skim milk
1 (15-ounce) container part-skim ricotta cheese
2 (24.5-ounce) jars lower-sodium pasta sauce
Cooking spray
16 no-boil lasagna noodles
8 ounces part-skim mozzarella cheese, shredded (about 2 cups)
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Preheat oven to 375°.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add mushrooms; sauté 6 minutes. Add garlic; sauté 30 seconds. Transfer mushroom mixture to a bowl.

3. Return pan to heat; add half of spinach and 1/4 cup water. Cook 2 minutes or until spinach wilts, turning with tongs. Add cooked spinach to mushroom mixture. Repeat procedure with remaining half of spinach and remaining 1/4 cup water. Stir vegetable mixture until blended.

4. Combine eggs and next 3 ingredients (through pepper) in a bowl, stirring with a whisk. Stir in milk and ricotta cheese.

5. Pour 1 cup pasta sauce into bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1/3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture, and mozzarella cheese. Spread 1 cup sauce over mozzarella. Arrange 4 noodles over sauce. Top with 1 cup sauce, 1 cup mozzarella cheese, and Parmesan cheese.

6. Cover with a sheet of foil coated with cooking spray, coated side down. Bake at 375° for 45 minutes. Remove from oven, and let stand 15 minutes.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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