Spinach & Mushroom Lasagna

janet vinson

By
@chefjlv

Need to begin to cook healthy and found this in "Taste of Home-Diabetic Cooking" and changed it up a little and we couldn't get enough of it.
Great the next day, warmed up


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Comments:

Serves:

10

Prep:

1 Hr

Cook:

50 Min

Ingredients

SAUCE INGREDIENTS

1 tsp
olive oil
2 clove
minced garlic
1
chopped large onion
1
red pepper chopped
1
green pepper chopped
8 oz
pkg sliced mushrooms cut in fourths
2
roma tomatoes (seeded & chopped)
1 tsp
basil
1 tsp
oregano
dash(es)
red pepper flakes
1/4 c
parmesean cheese
28 oz
can crushed tomatoes
1/4 c
dry red wine

FILLING INGREDIENTS

2 c
part skim ricotta cheese
2/3 c
parmesan cheese
3
egg whites
5 Tbsp
bread crumbs
2 Tbsp
parsely flakes
1 pkg
28 oz frozen spinach (drained & squeezed well)
1 c
shredded low fat mozzerella
12
sheets of lasgana noodles

NOTES: USE AS MUCH LOW-FAT AND NO SALT INGREDIENTS YOU CAN

OPTIONAL: ADD SHREDDED CARROTS, BROCCOLI OR ANY OTHER VEGGIES YOU LIKE

Directions Step-By-Step

1
Preheat oven to 350
2
Cook lasgana noodles in large stockpan (do not use salt)till al dente and then drain and cold wash, set aside
3
In saucepan, over medium heat, add olive oil (heat) then add garlic & onion, saute for 2 minutes. Add peppers, mushrooms, tomatoes and saute till tender. Add basil, oregano, pepper flakes, 1/4 cup parmesean cheese, crushed tomatoes & dry red wine. Bring to boil and then lower heat and cover. Cook atleast 1 hour.
4
In a large bowl, place ricotta, 2/3 cup parmesean cheese, egg whites, bread crumbs and parsley. Mix well. Then add well drained/squeezed spinach and mozzerella,mix till incorporated.
5
In a 11 x 8 or 9 x 13 baking pan, place 3/4-1 cup sauce on bottom.
6
Layer as follows in pan:
(save a little spinach mixture & sauce for top)
a. 3 sheets of noodles
b. spinach mixture (cover noodles well)
c. sprinkle with a LITTLE more parmesan cheese & mozzerella
d. cover with sauce
Repeat a-d
Repeat a-d again
Top with noodles and a little spinach mixture
Top with remaining sauce
7
Cover and bake 60 minutes
Remove from oven and let settle for 5-10 minutes before cutting.