Spinach & Cheese Whole Wheat Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 bag Fresh Spinach (6 cups)1 bulb Fresh Garlic (10 cloves)1 box Whole Wheat Lasagna Noodles1 container Low Fat Part Skim Ricotta (16 oz)1/2 cup Fresh Basil (10 leaves) chopped1 bag 1% Part Skim Mozzerella Cheese (8 oz.)1 bag Low Fat Tomato & Basil Cheese (or cheese of your choice) (8 oz)1 bag Shredded Parmesan Cheese (8oz)1 can Pennsylvania Dutch Canned Mushrooms (1 cup)1 jar Ragu Tomato and Basil Chunky Spaghetti Sauce (4-5 cups)1 9X13 baking panLight Cooking Spray1 cup Grape or Cherry Tomatoes
Preheat oven to 375 degrees.
1. Boil Water for Noodles. Cook until desired tenderness. Drain and pat dry. Put between sheets of foil.
2. Drain mushrooms and chop.
3. Rise and Drain Spinach. Pat Dry. Chop.
4. Rinse and Drain Basil. Pat Dry. Chop.
5. Peel Garlic Cloves. Chop.
6. Rinse Tomatoes and Chop.
7. Put Ricotta Cheese, Basil and Garlic in blender and blend together.
8. Spray 9 x 13 inch pan with cooking spray. Spread 1.5 cups of Ragu to lightly cover bottom of pan. Lay 3 lasagna noodles lengthwise in pan.
9. Spread 2 tbsp. of Ricotta mixture to lightly cover lasagna noodles. Sprinkle 1/3 of the chopped mushrooms over noodles. Sprinkle 1/3 of chopped spinach over that. Sprinkle 1/3 of the chopped tomatoes over sprinach. Sprinkle 1/3 of each of the 3 bags of cheese over spinach.
10. Spread another 1.5-2 cups of sauce over cheese and spread lightly. Repeat layers as above. Final layer will be cheese.
11. Bake uncovered in oven for 45 minutes to an hour or until melted through. Top will be light brown.
Makes 12 servings. Pcs. are 3" x 3.5" in size.
Number of Servings: 12
Recipe submitted by SparkPeople user FIERYBEACON.
1. Boil Water for Noodles. Cook until desired tenderness. Drain and pat dry. Put between sheets of foil.
2. Drain mushrooms and chop.
3. Rise and Drain Spinach. Pat Dry. Chop.
4. Rinse and Drain Basil. Pat Dry. Chop.
5. Peel Garlic Cloves. Chop.
6. Rinse Tomatoes and Chop.
7. Put Ricotta Cheese, Basil and Garlic in blender and blend together.
8. Spray 9 x 13 inch pan with cooking spray. Spread 1.5 cups of Ragu to lightly cover bottom of pan. Lay 3 lasagna noodles lengthwise in pan.
9. Spread 2 tbsp. of Ricotta mixture to lightly cover lasagna noodles. Sprinkle 1/3 of the chopped mushrooms over noodles. Sprinkle 1/3 of chopped spinach over that. Sprinkle 1/3 of the chopped tomatoes over sprinach. Sprinkle 1/3 of each of the 3 bags of cheese over spinach.
10. Spread another 1.5-2 cups of sauce over cheese and spread lightly. Repeat layers as above. Final layer will be cheese.
11. Bake uncovered in oven for 45 minutes to an hour or until melted through. Top will be light brown.
Makes 12 servings. Pcs. are 3" x 3.5" in size.
Number of Servings: 12
Recipe submitted by SparkPeople user FIERYBEACON.
Nutritional Info Amount Per Serving
- Calories: 370.0
- Total Fat: 13.7 g
- Cholesterol: 35.7 mg
- Sodium: 819.0 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 1.8 g
- Protein: 25.6 g
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