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Loading...| 1 box frozen chopped spinach , thawed , drained , squeezed dry | |
| 2 -4 ounces button mushrooms , cleaned , sliced | |
| butter no stick cooking spray | |
| 2 dashes garlic powder | |
| 2 dashes oregano | |
| 1 container fat-free cottage cheese | |
| 1 cup shredded fat free mozzarella cheese | |
| 1/3 cup fat-free parmesan cheese | |
| 9 no cook lasagna noodles , break 3 in half | |
| 3 cans seasoned tomato sauce |
| 1. | Preheat the oven to 350°F. |
| 2. | In a skillet, cook mushrooms and spinach with garlic powder and oregano until just softened. Remove from heat. |
| 3. | In a mixing bowl, stir together the cottage cheese, shredded mozzarella, and parmesan. |
| 4. | Spread one can of the tomato sauce on the bottom of a 9x13 inch baking dish. |
| 5. | Place 3 of the lasagna noodles on top of the tomato sauce. |
| 6. | Add a layer of the spinach and mushroom mixture on top of the noodles. |
| 7. | Spoon a third of the cheese mixture over the spinach and mushrooms. |
| 8. | Repeat layers of noodles, spinach mixture, and cheese mixture twice more. |
| 9. | Pour two cans of the tomato sauce over the top layer of cheese mixture. |
| 10. | Cover tightly with foil and bake for 45 minutes. |
| 11. | Remove foil and bake for an additional 15-20 minutes until cheese is melted and bubbly. |
| 12. | Let sit for a few minutes before serving. |
This dish is a delicious vegetarian option full of veggies and lower in fat and calories compared to traditional lasagna.
This recipe uses no-cook noodles, so the texture can be more fragile.
Be gentle when layering and serving.
Mushrooms contain antioxidants and are a great source of vitamin D. Spinach is a nutrient-dense leafy green that is high in fiber. This dish is lower in fat and calories compared to traditional meat lasagna.
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