Spinach and Mushroom Lasagna

Photo: Oxmoor House

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

Yield: 9 servings (serving size: 1 piece)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 430
  • Fat: 17.1g
  • Saturated fat: 10.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 30.4g
  • Carbohydrate: 39.1g
  • Fiber: 4.3g
  • Cholesterol: 52mg
  • Iron: 3mg
  • Sodium: 741mg
  • Calcium: 661mg

Ingredients

  • 9 uncooked gluten-free lasagna noodles
  • 1 teaspoon olive oil
  • 7 cups sliced mushrooms
  • 3 cups sliced shiitake mushroom caps
  • 1/2 teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • 2 (15-ounce) containers part-skim ricotta cheese
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 6 tablespoons grated fresh Parmesan cheese, divided
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 3 large egg whites
  • 1 (25.5-ounce) jar gluten-free marinara sauce
  • Cooking spray
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • Fresh oregano leaves (optional)

Preparation

  1. 1. Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside.
  2. 2. Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.
  3. 3. Combine ricotta, spinach, 1/4 cup Parmesan cheese, Italian seasoning, pepper, and egg whites; set aside.
  4. 4. Preheat oven to 375°.
  5. 5. 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.
  6. 6. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and remaining 2 tablespoons Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.
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