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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 455.2
  • Total Fat: 14.8 g
  • Cholesterol: 52.5 mg
  • Sodium: 337.6 mg
  • Total Carbs: 57.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 29.6 g

View full nutritional breakdown of Beef Mushroom Spinach Lasagna, Lighter version calories by ingredient
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Beef Mushroom Spinach Lasagna, Lighter version

Submitted by: 60SIXTY

Introduction

Modified recipe after watching Ellie Krieger video. It did not give measurement for the Ricotta. I used lower fat ingredients. She recommended tomato sauce that did not have more than 500 mg sodium per serving and included olive oil in ingredients. I chose the brand listed as I use homemade sauce. Modified recipe after watching Ellie Krieger video. It did not give measurement for the Ricotta. I used lower fat ingredients. She recommended tomato sauce that did not have more than 500 mg sodium per serving and included olive oil in ingredients. I chose the brand listed as I use homemade sauce.
Number of Servings: 6

Ingredients

    Olive Oil Cooking Spray
    Ground beef, extra lean, 8 oz
    Mushrooms, fresh, 1 cup pieces [Diced Portabella]
    Olive Oil, 2 1tsp
    Whole Wheat Blend Lasagna - 12 oz box
    Walnut Acres low sodium, fat free tomato & basil pasta sauce, 3 cup
    Ricotta cheese, fat-free, 8 oz (remove)
    Spinach, frozen, 1 package (10 oz) yields - thaw drain well
    egg white, fresh, 2 large
    Mozzarella Cheese, part skim milk, 6 oz
    Parmesan Cheese, grated, .25 cup

Directions

Thaw and drain the spinach in a strainer in advance.
Boil the whole wheat noodles in advance.
Preheat oven to 375 Degrees F.

Preheat non-stick skillet. Spray with Olive Oil Cooking Spray.
Brown the Ground Beef that is a minimum of 90% lean or better. Drain on paper towel.
Brown the diced Portabella in Skillet and add the 2 tsp of Olive Oil.

Put about 1cup of the sugar free, low sodium tomato sauce on bottom of 9 x 11 baking dish. Add the remainder of the sauce to the browned mushrooms & add the browned beef.
Allow to cool.

Add 2 Egg Whites in a bowl to 1 cup of Fat Free Ricotta. Stir well. Add Well drained Spinach and stir well. {Creamy Mixture}

Place 3 Whole Wheat Lasagna Noodles in bottom of Lasagna Pan over the sauce.

Add half of the Creamy mixture as a layer over the noodles
Add layer of 3 noodles.
Add layer of half of the meat-mushroom-sauce mixture.
Add layer of 3 noodles.
Add remaining half of the Creamy mixture as a layer over the noodles
Add layer of 3 noodles.
Add layer of remaining half of the meat-mushroom-sauce mixture.
Add layer of 3 noodles. [This should total 15 noodles]
Spread the Grated Mozzarella on top.
Sprinkle the Parmesan Cheese
Cover with foil.
Bake in oven for 45 minutes with the Lasagna Pan covered with foil. Then remove foil. Bake an additional 15 minutes.
Serves 6. {for lighter version, serve 8 and be sure to serve a big salad. }



Number of Servings: 6

Recipe submitted by SparkPeople user 60SIXTY.






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Member Ratings For This Recipe

  • Got it in the oven. Smells great. I never layered it in this manner before. I may reduce the amount of pasta next time.
    I tasted the meat mixture and it was great. - 7/17/09

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