Mushroom & Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Whole Wheat Lasagna Noodles, Oven Ready, No Boil (such as Gia Russa), 7 or 8 noodles1 Jar (24oz) Spaghetti Sauce (your preference, I like a mushroom marinara sauce)1 Egg1 lb. Ricotta Cheese, fat free or part skim1 C Shredded Mozzarella (2%)1/4 C Reduced Fat Grated Parmesan1/2 T Dried Parsley5 Asparagus Spears or 1 zucchini, chopped finely8 large baby bella mushrooms, sliced4 oz. fresh Baby Spinach, stems removed1 T Extra Virgin Olive Oil1 Clove Minced GarlicAdditional parmesan or romano cheese.
1. Heat oven to 400 deg. Spray 8x8 inch glass baking dish with Pam.
2. In a bowl, combine ricotta, mozzarella, parmesan, egg and parsley, set aside.
3. In a large skillet, heat olive oil and saute garlic, add veggies (except spinach) and gently saute for 2-3 minutes. Do not overcook, as veggies will continue to cook while baking. Remove from heat and set aside.
4. Remove noodles from box, DO NOT BOIL.
5. To assemble, cover the bottom of the baking dish with 1/4 C sauce.
6. Layer 2 uncooked noodles, 1/3 ricotta mixture, 1/3 veggies, 1/3 fresh spinach. Drizzle 1/4 C sauce over veggies. Create the next layer beginning with the pasta sheets. Gently press down on each layer until completed. Repeat layering instructions until you have created 3 layers. Top with sauce.
7. Cover with tin foil and take 45 minutes or until hot and bubbly.
8. Remove from the oven and let stand for 15 minutes before cutting or serving.
9. Add additional cheese on top when serving. Enjoy!!
Serves 5-6 people.
Note: The nutritional information here does not reflect correctly. The sodium content is fairly low, watch the marinara sauce you choose. Also, using fat free, 2% or reduced fat cheese will change the calorie and fat counts also. This really is a healthy meal!
Number of Servings: 6
Recipe submitted by SparkPeople user JGLISSMAN.
2. In a bowl, combine ricotta, mozzarella, parmesan, egg and parsley, set aside.
3. In a large skillet, heat olive oil and saute garlic, add veggies (except spinach) and gently saute for 2-3 minutes. Do not overcook, as veggies will continue to cook while baking. Remove from heat and set aside.
4. Remove noodles from box, DO NOT BOIL.
5. To assemble, cover the bottom of the baking dish with 1/4 C sauce.
6. Layer 2 uncooked noodles, 1/3 ricotta mixture, 1/3 veggies, 1/3 fresh spinach. Drizzle 1/4 C sauce over veggies. Create the next layer beginning with the pasta sheets. Gently press down on each layer until completed. Repeat layering instructions until you have created 3 layers. Top with sauce.
7. Cover with tin foil and take 45 minutes or until hot and bubbly.
8. Remove from the oven and let stand for 15 minutes before cutting or serving.
9. Add additional cheese on top when serving. Enjoy!!
Serves 5-6 people.
Note: The nutritional information here does not reflect correctly. The sodium content is fairly low, watch the marinara sauce you choose. Also, using fat free, 2% or reduced fat cheese will change the calorie and fat counts also. This really is a healthy meal!
Number of Servings: 6
Recipe submitted by SparkPeople user JGLISSMAN.
Nutritional Info Amount Per Serving
- Calories: 341.0
- Total Fat: 18.2 g
- Cholesterol: 72.4 mg
- Sodium: 1,060.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 4.3 g
- Protein: 19.3 g
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