Lasagna Florentine with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound lasagna noodles (regular or whole wheat)4 cups Pasta Sauce (homemade or jarred)1 pound nonfat ricotta cheese4 oz part skim mozzarella cheese1 egg1 package frozen spinach, just thawed in the microwave1 cup fresh mushrooms, sliced (I use Crimini)OreganoBasilCrushed Red Pepper flakes
Preheat your oven to 375 degrees.
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.
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.
Nutritional Info 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
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