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.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
1 hr 40 mins
Yield:
Serves 8 (serving size: 1/8 of lasagna)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

  • 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.

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

  • 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.

  • 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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Nutrition Facts

462 calories; fat 16.6g; saturated fat 6.9g; mono fat 7.3g; poly fat 2g; protein 26.5g; carbohydrates 54.2g; fiber 7.1g; cholesterol 84mg; iron 6.2mg; sodium 568mg; calcium 524mg.