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Mushroom and Spinach Lasagna

Photo: Oxmoor House
Total time 1 hr, 40 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.

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