Spinach & Mushroom Lasagna

★★★★★ 1 Review
chefjlv avatar
By janet vinson
from Stratford, CT

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

serves 10
prep time 1 Hr
cook time 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
    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
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How To Make

  • 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.
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