Spinach mushroom lasagna with red sauce
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 28 oz. Cans red pack whole tomatoes in puree9 crushed garlic clovesSalt, sugar (just a bit of both)EvooFresh basilOne package barilla no boil lasagna (I always have 2 leftover noodles, because of the size of my pan)16 oz. Part skim ricotta2 large eggs20 oz. White mushrooms1 16 oz. Package Frozen leaf spinach1 small to medium onionSalt and pepper1 8 oz. ball fresh mozzarella cheese1 cup? Parmesan cheese
sauce- puree two 28 oz. Cans whole tomatoes put in pot with 9 crushed garlic cloves a couple pinches of salt and sugar. Cook on low, covered for 30 min. Cook uncovered 15 min. Stir in a couple tablespoons of evoo and some basil leaves.
Mix ricotta with 2 large eggs. Have ready grated cheese. Slice mushrooms, then turn and slice again. (to make a baton or peg shape...makes for less questions from my 6 year old) heat large low pan add some oil cook mushrooms. I let them sit a bit before stirring, it allows them to brown a bit more. Stir in chopped onion, s&p. Stir in defrosted chopped spinach. S&p to taste. Cook off excess liquid. Let cool.
Lasagna - approx 1 cup sauce in bottom of rectangular pan. Layer no boil lasagna over sauce (in my pan I use 3.5 noodles per layer) add 1/3 ricotta, 1/3 mushroom spinach mix, sprinkle with parmesan, some torn basil leaves, 1/4 fresh mozzarella and another cup of sauce. Continue for next two layers. For top layer, cover noodles with sauce and evenly dispersed fresh mozzarella. Cover with foil. Bake at 350*F for 50 min. uncover, cook another 5. Let rest 15 min.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUZMCIL.
Mix ricotta with 2 large eggs. Have ready grated cheese. Slice mushrooms, then turn and slice again. (to make a baton or peg shape...makes for less questions from my 6 year old) heat large low pan add some oil cook mushrooms. I let them sit a bit before stirring, it allows them to brown a bit more. Stir in chopped onion, s&p. Stir in defrosted chopped spinach. S&p to taste. Cook off excess liquid. Let cool.
Lasagna - approx 1 cup sauce in bottom of rectangular pan. Layer no boil lasagna over sauce (in my pan I use 3.5 noodles per layer) add 1/3 ricotta, 1/3 mushroom spinach mix, sprinkle with parmesan, some torn basil leaves, 1/4 fresh mozzarella and another cup of sauce. Continue for next two layers. For top layer, cover noodles with sauce and evenly dispersed fresh mozzarella. Cover with foil. Bake at 350*F for 50 min. uncover, cook another 5. Let rest 15 min.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUZMCIL.
Nutritional Info Amount Per Serving
- Calories: 484.4
- Total Fat: 24.4 g
- Cholesterol: 105.7 mg
- Sodium: 848.8 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 4.1 g
- Protein: 25.3 g
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