Spinach & Mushroom Lasagna

1
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

Rating:

★★★★★ 1 vote

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

How to Make Spinach & Mushroom Lasagna

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.

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