- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 276.2
- Total Fat: 13.3 g
- Cholesterol: 34.1 mg
- Sodium: 492.7 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 3.4 g
- Protein: 13.7 g
Lasagna Florentine with MushroomsSubmitted by: WILL1357
IntroductionThis is a meatless lasagna, easy to put together. This is a meatless lasagna, easy to put together.
1 pound lasagna noodles (regular or whole wheat)
4 cups Pasta Sauce (homemade or jarred)
1 pound nonfat ricotta cheese
4 oz part skim mozzarella cheese
1 package frozen spinach, just thawed in the microwave
1 cup fresh mushrooms, sliced (I use Crimini)
Crushed Red Pepper flakes
Boil the noodles in a large pot until just soft. While the noodles are cooking, mix the ricotta and the egg with some basil and oregano, or italian seasoning if you prefer. The red pepper is optional, if you like it.
Spray a glass baking dish or coat it with olive oil. Start with a little sauce spread on the bottom and a layer of noodles, then layer in the other ingredients alternating . You want layers of veggies and ricotta in the middle with noodles and sauce, and finish with noodles, then sauce, then the mozzarella for garnish. Bake covered with foil for half an hour, then remove the foil to brown the cheese a little.
Cut into twelve pieces. (I almost always eat seconds for dinner, but at lunch one piece is fine with a salad or side dish)
You can skip pre-boiling the noodles if you like, but if you do this, then bake for 45 minutes before removing the foil. You might also want to mix in an extra quarter cup of water with the sauce before making the lasagna, if your sauce is very thick. If you have leftover vegetables, especially grilled vegetables, they can go right in, too.
Number of Servings: 12
Recipe submitted by SparkPeople user WILL1357.