S.N. spinach mushroom lasagna

2 cup Ricotta Cheese, part skim milk
8 oz Pasta, Lasagna Noodles
1.75 cup Del Monte Petite Cut Diced Tomatoes
8 oz Mozzarella Cheese, part skim milk
6 tbsp contadina tomatoe paste (by BARBARAABROWN)
.5 cup (8 fl oz) Water, tap
8 serving 2 tsp Italian Seasoning (by JULIE1933)
2 cup, pieces or slices Mushrooms, fresh
2 cup, chopped Onions, raw
1 serving Great Value Parmeson Cheese 1/3 cup (by STRATBOY)
8 cup Spinach, fresh

Add salt and pepper as needed.can be frozen as individual servings.

Blend tomatoes, tomato paste, water, 1/4 cup italian seasoning (I use home grown dried herbs ) in blender.
Cook noodles as directed.
Mix together Sautéed onions, mushrooms, and steamed spinach.
Add salt and pepper as needed to tomato sauce and spinach mixtures.
Layer small amount of sauce in bottom, so noodles won't stick. Noodles, ricotta cheese, spinach mixture thinly sliced mozzarella cheese, sauce mixture. Noodles, ricotta, spinach mixture, sauce mixture, noodles, sauce, mozzarella, sprinkle with parmason cheese. Bake at 350° for 35 minutes.


Serving Size: 1/8 of 9 x 13 pan

Number of Servings: 1

Recipe submitted by SparkPeople user GODAISY.