Photo: Oxmoor House
Total Time
1 Hour 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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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!

You May Like

Ratings & Reviews

jmeleeS's Review

jmeleeS
February 24, 2014
Great lasagna recipe and you won't even miss the meat! The portabella mushrooms have such a meaty texture, even my carnivorous husband who gets panicky if meat is not on the menu 7 days a week loved this one. I did make a few changes: 1) used 1 jar tomato basil pasta sauce, added 2 cans of low-sodium diced Italian style tomatoes, and 2 tbsp. cornstarch to a skillet to thicken the sauce; 2) used regular (par-boiled) lasagna noodles in lieu of "no boil" and 3) added basil to the sauce while adding fresh parsley to the ricotta mixture. I would recommend NOT trying to do the 4 layers and instead just use 12 lasagna noodles and do 3 layers of noodles; there wasn't really enough of the sauce mixture, veggies or ricotta mix to do the layers as indicated in the recipe; each was very sparse. I'd rather do 3 great layers than 4 inadequate layers. Other than that, I made as directed and I'm happy to have meatless dish in my repertoire (finally!) Enjoy!