Beef Mushroom Spinach Lasagna, Lighter version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil Cooking SprayGround beef, extra lean, 8 oz Mushrooms, fresh, 1 cup pieces [Diced Portabella]Olive Oil, 2 1tsp Whole Wheat Blend Lasagna - 12 oz box Walnut Acres low sodium, fat free tomato & basil pasta sauce, 3 cup Ricotta cheese, fat-free, 8 oz (remove)Spinach, frozen, 1 package (10 oz) yields - thaw drain wellegg white, fresh, 2 large Mozzarella Cheese, part skim milk, 6 oz Parmesan Cheese, grated, .25 cup
Thaw and drain the spinach in a strainer in advance.
Boil the whole wheat noodles in advance.
Preheat oven to 375 Degrees F.
Preheat non-stick skillet. Spray with Olive Oil Cooking Spray.
Brown the Ground Beef that is a minimum of 90% lean or better. Drain on paper towel.
Brown the diced Portabella in Skillet and add the 2 tsp of Olive Oil.
Put about 1cup of the sugar free, low sodium tomato sauce on bottom of 9 x 11 baking dish. Add the remainder of the sauce to the browned mushrooms & add the browned beef.
Allow to cool.
Add 2 Egg Whites in a bowl to 1 cup of Fat Free Ricotta. Stir well. Add Well drained Spinach and stir well. {Creamy Mixture}
Place 3 Whole Wheat Lasagna Noodles in bottom of Lasagna Pan over the sauce.
Add half of the Creamy mixture as a layer over the noodles
Add layer of 3 noodles.
Add layer of half of the meat-mushroom-sauce mixture.
Add layer of 3 noodles.
Add remaining half of the Creamy mixture as a layer over the noodles
Add layer of 3 noodles.
Add layer of remaining half of the meat-mushroom-sauce mixture.
Add layer of 3 noodles. [This should total 15 noodles]
Spread the Grated Mozzarella on top.
Sprinkle the Parmesan Cheese
Cover with foil.
Bake in oven for 45 minutes with the Lasagna Pan covered with foil. Then remove foil. Bake an additional 15 minutes.
Serves 6. {for lighter version, serve 8 and be sure to serve a big salad. }
Number of Servings: 6
Recipe submitted by SparkPeople user 60SIXTY.
Boil the whole wheat noodles in advance.
Preheat oven to 375 Degrees F.
Preheat non-stick skillet. Spray with Olive Oil Cooking Spray.
Brown the Ground Beef that is a minimum of 90% lean or better. Drain on paper towel.
Brown the diced Portabella in Skillet and add the 2 tsp of Olive Oil.
Put about 1cup of the sugar free, low sodium tomato sauce on bottom of 9 x 11 baking dish. Add the remainder of the sauce to the browned mushrooms & add the browned beef.
Allow to cool.
Add 2 Egg Whites in a bowl to 1 cup of Fat Free Ricotta. Stir well. Add Well drained Spinach and stir well. {Creamy Mixture}
Place 3 Whole Wheat Lasagna Noodles in bottom of Lasagna Pan over the sauce.
Add half of the Creamy mixture as a layer over the noodles
Add layer of 3 noodles.
Add layer of half of the meat-mushroom-sauce mixture.
Add layer of 3 noodles.
Add remaining half of the Creamy mixture as a layer over the noodles
Add layer of 3 noodles.
Add layer of remaining half of the meat-mushroom-sauce mixture.
Add layer of 3 noodles. [This should total 15 noodles]
Spread the Grated Mozzarella on top.
Sprinkle the Parmesan Cheese
Cover with foil.
Bake in oven for 45 minutes with the Lasagna Pan covered with foil. Then remove foil. Bake an additional 15 minutes.
Serves 6. {for lighter version, serve 8 and be sure to serve a big salad. }
Number of Servings: 6
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 455.2
- Total Fat: 14.8 g
- Cholesterol: 52.5 mg
- Sodium: 337.6 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 7.3 g
- Protein: 29.6 g
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