Wheat Free Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tablespoons olive oil1 1/2 pounds cremini and/or shiitake mushrooms, sliced1 teaspoon dried thymeKosher salt (optional)1 15-ounce container part-skim ricotta3/4 cup skim milk2 eggs, lightly beaten3 cups shredded, part-skim mozzarella cheese, divided evenly3/4 cup grated Parmesan cheese1 10-ounce box frozen chopped spinach, defrosted and drained1/3 cup chopped fresh basil, plus more to garnish1 teaspoon dried oreganoFreshly ground black pepper (optional)1 Jar Prego Heart Smart Traditional Sauce12 sheets De Boles Rice Lasagna NoodlesNonstick cooking spray
Preheat the oven to 375 degrees.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, 3/4 cups Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
Spread 1/2 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining 1/2 cup of tomato sauce, the remeaining parmesan cheese, and the remaining mozzarella cheese.
Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user BSTARLING.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, 3/4 cups Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
Spread 1/2 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining 1/2 cup of tomato sauce, the remeaining parmesan cheese, and the remaining mozzarella cheese.
Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm.
Number of Servings: 12
Recipe submitted by SparkPeople user BSTARLING.
Nutritional Info Amount Per Serving
- Calories: 361.5
- Total Fat: 16.2 g
- Cholesterol: 76.1 mg
- Sodium: 611.8 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 3.1 g
- Protein: 20.8 g
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