Thin Spinach and Mushroom Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 310.5
- Total Fat: 11.8 g
- Cholesterol: 58.5 mg
- Sodium: 814.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.3 g
- Protein: 18.7 g
View full nutritional breakdown of Thin Spinach and Mushroom Lasagna calories by ingredient
Introduction
This is an AWESOME low calorie version of lasagna that you will quickly become addicted to! It is very filling and leaves you thinking yuo just ruined your diet but you DIDNT! This is an AWESOME low calorie version of lasagna that you will quickly become addicted to! It is very filling and leaves you thinking yuo just ruined your diet but you DIDNT!Number of Servings: 12
Ingredients
-
2T olive oil
1 1/2lb mushrooms sliced
Italian seasoning to taste
salt and pepper to taste
1 15oz container part-skim ricotta cheese
3/4C 1% milk
2 large eggs
2C shredded part-skim mozarella
3/4C grated parmesan cheese
1 10oz box frozen chopped spinach, thawed and drained
5C tomato sauce
12 sheets no-cook lasagna noodles
no-stick cooking spray
Directions
Heat olive oil in large skillet. Add mushrooms and italian seasoning. Add salt to taste. Cook until soft (about 10-12 min).
In a medium bowl, combine ricotta, milk, and eggs. Stir. Add 1C mozarella, paremsan, spinach, and more italian seasoning. Add salt and pepper to taste.
Spread 1C tomato sauce in the bottom of a 9x13 dish. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half of the ricotta mixture over the noodles. Cover ricotta with half of mushroom mixture. Top with 1 and 1/2C tomato sauce. Repeat with 4 more noodles, remaining ricotta mixture, remaining mushrooms, and remaining tomato sauce. Top with remaining mozarella.
Lightly coat a sheet of aluminum foil with non-stick spray and cover lasagna, sprayed side down. Bake at 375 for 45 minutes. Remove foil, raise temperature to 450 and place lasagna back in for about 10 minutes or until cheese is browned. Remove from over, let cool for 15 minutes before cutting. Serve warm.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIAMIA681.
In a medium bowl, combine ricotta, milk, and eggs. Stir. Add 1C mozarella, paremsan, spinach, and more italian seasoning. Add salt and pepper to taste.
Spread 1C tomato sauce in the bottom of a 9x13 dish. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half of the ricotta mixture over the noodles. Cover ricotta with half of mushroom mixture. Top with 1 and 1/2C tomato sauce. Repeat with 4 more noodles, remaining ricotta mixture, remaining mushrooms, and remaining tomato sauce. Top with remaining mozarella.
Lightly coat a sheet of aluminum foil with non-stick spray and cover lasagna, sprayed side down. Bake at 375 for 45 minutes. Remove foil, raise temperature to 450 and place lasagna back in for about 10 minutes or until cheese is browned. Remove from over, let cool for 15 minutes before cutting. Serve warm.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIAMIA681.