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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 209.8
  • Total Fat: 10.0 g
  • Cholesterol: 17.6 mg
  • Sodium: 302.2 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.1 g

View full nutritional breakdown of Spinach & Mushroom Lasagna calories by ingredient
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Spinach & Mushroom Lasagna

Submitted by: SPIFFIEKLC


Number of Servings: 9

Ingredients

    Pasta, Lasagna Noodles, 8 oz
    Ricotta Cheese, part skim milk, 1 cup
    Mozzarella Cheese, part skim milk, 5 oz
    Mushrooms, cooked, 2 cup pieces
    Spinach, fresh, .8 package (10 oz)
    Garlic, .06 cup
    Ragu Spaghetti Sauce (tomato sauce), 1 cup
    Stewed Tomatoes, Canned, No salt, 0.5 Cup

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Directions

1. Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on waxed paper to prevent sticking together.
2. While noodles (or water) is boiling, chop up mushrooms and heat in a skillet with garlic. Add in tomato sauce and stewed tomatoes when mushrooms are cooked. Add in spinach last and let it completely soften.
3.Measure out 1cup of ricotta cheese and about 1 cup of mozzarella cheese.
4. Grease a 9x9in (you'll have to fold down noodles) or a 9x13in pan.
5. Layer about half a cup to a cup of tomato-mushroom-spinach sauce on bottom. Layer 3 noodles over mixture to cover it. Layer about a couple spoonfuls of ricotta cheese and spread over noodles gently. Layer another scoop of tomato-mushroom-spinach sauce on top. Repeat that for a total of three layers or times. In the second to last layer add about a third cup of the mozzarella cheese sprinkled evenly over layer. End with about .5-1cup of tomato-mushroom-spinach sauce and .66c of mozzarella cheese.
6. Put last of meat on top evenly and sprinkle remainder of mozzarella cheese over evenly.
7. Bake in over at 450* F for about 15min.
8. Remove from oven and let stand for about 5-10 min. to cool before serving.
--Makes 9 servings--

Number of Servings: 9

Recipe submitted by SparkPeople user SPIFFIEKLC.






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