Spinach-And-Mushroom Lasagna

May 10, 2023May 10, 20230 5
Spinach-And-Mushroom Lasagna perfect for dinner tonight
in Lasagna

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 package uncooked lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms
3 cups sliced shiitake mushroom caps
1/2 teaspoon nutmeg
3 garlic cloves , minced
2 containers light ricotta cheese
2 packages frozen chopped spinach , thawed , drained and squeezed dry
1/4 cup freshly grated parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
1 bottle fat free marinara sauce
cooking spray
3 cups shredded part-skim mozzarella cheese
2 tablespoons freshly grated parmesan cheese
fresh oregano leaves ( optional ) or fresh parsley leaves ( optional )

Nutrision Information

Servings Per Recipe
12
Calories
379
Sugar
10g
Fat
17g
Spinach-And-Mushroom Lasagna is a healthy and delicious alternative to traditional meat-based lasagna recipes. The combination of savory mushrooms, garlic, and nutmeg with creamy ricotta cheese makes for a mouthwatering meal that is perfect for dinner tonight. This recipe is also easy to customize to fit any dietary restrictions or preferences. The lasagna can be made ahead of time and reheated for a quick and easy weeknight dinner or served as a main course for a special occasion. Either way, it is a crowd-pleaser that is sure to impress.

Instructions

1.Preheat oven to 375°.
2.Cook noodles according to the package directions, omitting salt and fat. Drain.
3.Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, shiitake mushrooms, nutmeg, and garlic to pan; sauté for 10 minutes or until liquid evaporates.
4.Combine ricotta cheese and next 6 ingredients (through egg whites) in a large bowl. Spread 1/4 cup pasta sauce in the bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with 1 1/2 cups cheese mixture, 1 cup mushroom mixture, and 1/2 cup pasta sauce. Repeat layers twice, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with mozzarella and 2 tablespoons Parmesan. Bake at 375° for 45 minutes or until edges are lightly browned and cheese is bubbly. Let stand 15 minutes; cut into 12 pieces. Garnish with oregano or parsley, if desired.

PROS

Spinach-And-Mushroom Lasagna is a delicious vegetarian dish that is high in protein and fiber.

It is a great way to get your daily dose of vegetables and has fewer calories than traditional lasagna recipes.

CONS

This recipe can take some time to prepare and requires several ingredients.

It may not be suitable for those who are lactose intolerant or have a gluten allergy.

HEALTH & BENEFITS

Spinach is high in iron and vitamin K, which supports bone health and helps with blood clotting.
Mushrooms are a great source of antioxidants and can help boost your immune system. Ricotta cheese is a good source of calcium, which supports bone health.

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