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

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

Recipe by Oxmoor House August 2011


Credit: Oxmoor House

Recipe Summary test

9 servings (serving size: 1 piece)


Ingredient Checklist


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

  • 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, spinach, 1/4 cup Parmesan cheese, Italian seasoning, pepper, and 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 remaining 2 tablespoons Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

430 calories; fat 17.1g; saturated fat 10.1g; mono fat 2.8g; poly fat 0.5g; protein 30.4g; carbohydrates 39.1g; fiber 4.3g; cholesterol 52mg; iron 3mg; sodium 741mg; calcium 661mg.