Thin Spinach and Mushroom Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2T olive oil1 1/2lb mushrooms slicedItalian seasoning to tastesalt and pepper to taste1 15oz container part-skim ricotta cheese3/4C 1% milk2 large eggs2C shredded part-skim mozarella3/4C grated parmesan cheese1 10oz box frozen chopped spinach, thawed and drained5C tomato sauce12 sheets no-cook lasagna noodlesno-stick cooking spray
Heat olive oil in large skillet. Add mushrooms and italian seasoning. Add salt to taste. Cook until soft (about 10-12 min).
In a medium bowl, combine ricotta, milk, and eggs. Stir. Add 1C mozarella, paremsan, spinach, and more italian seasoning. Add salt and pepper to taste.
Spread 1C tomato sauce in the bottom of a 9x13 dish. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half of the ricotta mixture over the noodles. Cover ricotta with half of mushroom mixture. Top with 1 and 1/2C tomato sauce. Repeat with 4 more noodles, remaining ricotta mixture, remaining mushrooms, and remaining tomato sauce. Top with remaining mozarella.
Lightly coat a sheet of aluminum foil with non-stick spray and cover lasagna, sprayed side down. Bake at 375 for 45 minutes. Remove foil, raise temperature to 450 and place lasagna back in for about 10 minutes or until cheese is browned. Remove from over, let cool for 15 minutes before cutting. Serve warm.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIAMIA681.
In a medium bowl, combine ricotta, milk, and eggs. Stir. Add 1C mozarella, paremsan, spinach, and more italian seasoning. Add salt and pepper to taste.
Spread 1C tomato sauce in the bottom of a 9x13 dish. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half of the ricotta mixture over the noodles. Cover ricotta with half of mushroom mixture. Top with 1 and 1/2C tomato sauce. Repeat with 4 more noodles, remaining ricotta mixture, remaining mushrooms, and remaining tomato sauce. Top with remaining mozarella.
Lightly coat a sheet of aluminum foil with non-stick spray and cover lasagna, sprayed side down. Bake at 375 for 45 minutes. Remove foil, raise temperature to 450 and place lasagna back in for about 10 minutes or until cheese is browned. Remove from over, let cool for 15 minutes before cutting. Serve warm.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIAMIA681.
Nutritional Info Amount Per Serving
- Calories: 310.5
- Total Fat: 11.8 g
- Cholesterol: 58.5 mg
- Sodium: 814.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.3 g
- Protein: 18.7 g
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