Mushroom Spinach Lasagna

Name: Mushroom Spinach Lasagna
Ingredients: 2 tablespoons olive oil; 1 (9-ounce) red onion, sliced; 1 pound portobello mushroom caps, sliced; 4 garlic cloves, minced; 3 (6-ounce) packages fresh baby spinach; 1/2 cup water; 2 large eggs, lightly beaten; 1/3 cup chopped fresh basil; 1 tablespoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1/4 cup skim milk; 1 (15-ounce) container part-skim ricotta cheese; 2 (24.5-ounce) jars lower-sodium pasta sauce; Cooking spray; 16 no-boil lasagna noodles; 8 ounces part-skim mozzarella cheese, shredded (about 2 cups); 1/4 cup (1 ounce) grated fresh Parmesan cheese

Mushroom Spinach Lasagna was pinched from <a href="http://www.myrecipes.com/recipe/mushroom-spinach-lasagna" target="_blank">www.myrecipes.com.</a>

"We have yet to meet an American who doesn’t love lasagna. Unfortunately, the original is often served with a side of, “But I shouldn’t….” This recipe will change all that...."

INGREDIENTS

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2 tablespoons olive oil

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1 (9-ounce) red onion, sliced

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1 pound portobello mushroom caps, sliced

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4 garlic cloves, minced

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3 (6-ounce) packages fresh baby spinach

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1/2 cup water

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2 large eggs, lightly beaten

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1/3 cup chopped fresh basil

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1 tablespoon dried oregano

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1/4 teaspoon freshly ground black pepper

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1/4 cup skim milk

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1 (15-ounce) container part-skim ricotta cheese

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2 (24.5-ounce) jars lower-sodium pasta sauce

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Cooking spray

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16 no-boil lasagna noodles

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8 ounces part-skim mozzarella cheese, shredded (about 2 cups)

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1/4 cup (1 ounce) grated fresh Parmesan cheese

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