Spinach Mushroom Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
15 oz ricotta cheese - low fat or fat free1 3/4 cup shredded mozzarella cheese - fat free1 egg16 oz frozen chopped spinach, thawed 1 small package of mushrooms pre-cut1 tsp. saltDash of pepper1 tsp. oregano32 oz. jar spaghetti sauce or your own9-12 lasagna noodles, uncooked3 gloves garlicParmesan cheese to top
1. Steam spinach to thaw (in large pan add spinach, a little water and cover with lid) at the same time, bring water to a boil, cook lasagna until soft, then transfer to casserole dish with water to keep them soft
2. Wash mushrooms & add to spinach
3. Chop garlic & add to spinach & mushroom
4. In a large bowl mix Ricotta, 1 cup Mozzarella, egg, salt, pepper and oregano
5. Add spinach mixture, blend well
6. In a greased 9x13 inch pan layer, 1 cup sauce first, then layer of noodles, layer of cheese and repeat
7. Sprinkle with remaining cheese (3/4 cup mozzarella and some parm
8. Cover tightly with foil and bake 1 1/4 hours at 350 degrees
*Let stand 15 minutes before serving & enjoy!
Makes 9-12 servings depending on size of slice
Number of Servings: 9
Recipe submitted by SparkPeople user ALICES79.
2. Wash mushrooms & add to spinach
3. Chop garlic & add to spinach & mushroom
4. In a large bowl mix Ricotta, 1 cup Mozzarella, egg, salt, pepper and oregano
5. Add spinach mixture, blend well
6. In a greased 9x13 inch pan layer, 1 cup sauce first, then layer of noodles, layer of cheese and repeat
7. Sprinkle with remaining cheese (3/4 cup mozzarella and some parm
8. Cover tightly with foil and bake 1 1/4 hours at 350 degrees
*Let stand 15 minutes before serving & enjoy!
Makes 9-12 servings depending on size of slice
Number of Servings: 9
Recipe submitted by SparkPeople user ALICES79.
Nutritional Info Amount Per Serving
- Calories: 256.4
- Total Fat: 7.8 g
- Cholesterol: 38.3 mg
- Sodium: 558.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 3.2 g
- Protein: 18.6 g
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