Mushrooom, Zucchini & Spinach Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For Sauce:2 cans (6 oz each) Tomato Paste28 oz can Crushed Tomatoes1 tsp garlic powder1 tsp salt2 tsp sugar1 tsp oregano1 c water1 onion chopped1/2 tsp crushed red pepper (optional)For Filling:3 portobello mushrooms, sliced1 tbsp. smart balance spread1 package frozen spinach, thawed and thoroughly drained1 zucchini, cut into long thin strips (used as noodles)2.5 c 2% mozerella cheeseNo cook lasgna noodles
Combine sauce ingredients and allow to simmer for at least 30 minutes.
Meanwhile, saute mushrooms with smart balance spread for about 5 minutes- until mushrooms have given off their liquid. Let cool.
Place zucchini slices on a foil lined pan, sprinkle a little salt on them, and broil for about 3-4 minutes, until they have given off their liquid. Let cool.
These steps are KEY because if you don't get the liquid out, your lasagna will be VERY soggy.
To assemble:
1. Put a scoop of sauce on the bottom of your 9x13 pan. This helps keep noodles from sticking.
2. Start out with a layer of lasagna noodles.
3. Put approximatley 1/3 of sauce and cheese; 1/2 the mushrooms and spinach down.
4. Put your layer of zucchini down as noodles.
5. Repeat step 3. (You should only have sauce and cheese left after this step).
6. Put a layer of noodles down.
7. Cover with remaining sauce and cheese.
8. Cook at 350 degrees for about 40 minutes.
9. Let sit for atleast 5 minutes before serving.
10. Makes 12 servings.
Note: If I'd had more zucchini, I would have had another layer of zucchini noodles at the top, and not uesd the pasta noodles. The bottom layer helps give it some stability, and since they're no cook, they also help absorb some of the water from the veggies. I don't suggest skipping the pasta noodles altogether.
Number of Servings: 12
Recipe submitted by SparkPeople user AUDETER.
Meanwhile, saute mushrooms with smart balance spread for about 5 minutes- until mushrooms have given off their liquid. Let cool.
Place zucchini slices on a foil lined pan, sprinkle a little salt on them, and broil for about 3-4 minutes, until they have given off their liquid. Let cool.
These steps are KEY because if you don't get the liquid out, your lasagna will be VERY soggy.
To assemble:
1. Put a scoop of sauce on the bottom of your 9x13 pan. This helps keep noodles from sticking.
2. Start out with a layer of lasagna noodles.
3. Put approximatley 1/3 of sauce and cheese; 1/2 the mushrooms and spinach down.
4. Put your layer of zucchini down as noodles.
5. Repeat step 3. (You should only have sauce and cheese left after this step).
6. Put a layer of noodles down.
7. Cover with remaining sauce and cheese.
8. Cook at 350 degrees for about 40 minutes.
9. Let sit for atleast 5 minutes before serving.
10. Makes 12 servings.
Note: If I'd had more zucchini, I would have had another layer of zucchini noodles at the top, and not uesd the pasta noodles. The bottom layer helps give it some stability, and since they're no cook, they also help absorb some of the water from the veggies. I don't suggest skipping the pasta noodles altogether.
Number of Servings: 12
Recipe submitted by SparkPeople user AUDETER.
Nutritional Info Amount Per Serving
- Calories: 172.3
- Total Fat: 4.5 g
- Cholesterol: 22.2 mg
- Sodium: 640.5 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.6 g
- Protein: 12.4 g
Member Reviews
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CATCOLLECTOR1
This was fantastic! I was worried that it would be soggy, so I patted down the mushrooms with paper towels after sauteeing them and squeezed the spinach within an inch of its life, and the dish was fine. The crushed red peppers give the sauce a real kick. I also added basil to the sauce. - 11/13/08