Spinach, Artichoke and Mushroom Lasagna
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1 tablespoon olive oil
1 small onion, chopped
1 cup sliced fresh mushrooms
1 T chopped garlic
1 T butter
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon pepper, ½ t salt
1 jar (16 ounces) Lite Alfredo sauce
9 lasagna noodles
1 small carton of cottage cheese
1 cup parmesan cheese
1/8 teaspoon garlic powder
2 cups shredded part-skim mozzarella cheese
In a large saucepan, heat oil over medium-high heat. Add onion and cook til tender. Add the garlic. Add 1T of butter and add the mushrooms, cooking until tender. Stir in Alfredo sauce; remove from heat.
While this is cooking boil and cook the lasagna noodles according to package directions.
In a separate bowl combine the spinach, artichokes, parmesan, salt and pepper, garlic powder, cottage cheese and eggs. Mix well with an electric hand mixer.
Spread half of the sauce into a greased 13x9-in. baking dish. Layer with three noodles and then half of the spinach mixture. Top with 1/3 of the mozzarella. Repeat with a second layer of the same. Top with the final 3 noodles, add the rest of the mushroom sauce and top with remaining mozzarella cheese.
Heat oven to 350 degrees. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer until cheese is melted and it’s hot and bubbly. Let stand 10 minutes before serving.