Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

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

Recipe by Cooking Light April 1997

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Yield:
9 servings
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Ingredients

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Directions

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  • Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.

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  • Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

  • Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.

  • Preheat oven to 375°.

  • 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.

  • Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.

Nutrition Facts

392 calories; calories from fat 28%; fat 12.2g; saturated fat 6.7g; mono fat 3.4g; poly fat 0.7g; protein 30g; carbohydrates 38.6g; fiber 5g; cholesterol 38mg; iron 3.8mg; sodium 617mg; calcium 494mg.
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