spinach & mushroom lasagna

Name: Spinach & Mushroom Lasagna
Prep time: 1 h
Cook time: 50 min
Yield: 10
Cuisine: Italian
Ingredients: ## SAUCE INGREDIENTS; 1 teaspoon(s) olive oil; 2 clove(s) minced garlic; 1 - chopped large onion; 1 - red pepper chopped; 1 - green pepper chopped; 8 ounce(s) pkg sliced mushrooms cut in fourths; 2 - roma tomatoes (seeded & chopped); 1 teaspoon(s) basil; 1 teaspoon(s) oregano; dash(es) red pepper flakes; 1/4 cup(s) parmesean cheese; 28 ounce(s) can crushed tomatoes; 1/4 cup(s) dry red wine; ## FILLING INGREDIENTS; 2 cup(s) part skim ricotta cheese; 2/3 cup(s) parmesan cheese; 3 - egg whites; 5 tablespoon(s) bread crumbs; 2 tablespoon(s) parsely flakes; 1 package(s) 28 oz frozen spinach (drained & squeezed well); 1 cup(s) 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

(1 RATING)

130 Pinches 1 Photo

janet vinson

Stratford, CT

Updated on Jul 1, 2011

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

Rate

prep time 1 Hr

cook time 50 Min

method ---

yield 10 serving(s)

Ingredients

SAUCE INGREDIENTS
1 teaspoon olive oil
2 cloves minced garlic
1 - chopped large onion
1 - red pepper chopped
1 - green pepper chopped
8 ounces pkg sliced mushrooms cut in fourths
2 - roma tomatoes (seeded & chopped)
1 teaspoon basil
1 teaspoon oregano
dash red pepper flakes
1/4 cup parmesean cheese
28 ounces can crushed tomatoes
1/4 cup dry red wine
FILLING INGREDIENTS
2 cups part skim ricotta cheese
2/3 cup parmesan cheese
3 - egg whites
5 tablespoons bread crumbs
2 tablespoons parsely flakes
1 package 28 oz frozen spinach (drained & squeezed well)
1 cup 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

How To Make spinach & mushroom lasagna

Step 1

Preheat oven to 350

Step 2

Cook lasgana noodles in large stockpan (do not use salt)till al dente and then drain and cold wash, set aside
Step 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.
Step 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.
Step 5

In a 11 x 8 or 9 x 13 baking pan, place 3/4-1 cup sauce on bottom.
Step 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
Step 7

Cover and bake 60 minutes Remove from oven and let settle for 5-10 minutes before cutting.
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