Ingredients: |
Ingredients: 4 cups marinara sauce
1 ½ cups water
½ cup white wine
11 no-boil lasagna noodles
Cooking spray
2 – 6oz packages fresh baby spinach
1 ½ lbs fresh button mushrooms, quartered (substitute with Turkey Store Hot or Sweet Italian Sausage)
½ tsp salt, divided
2 garlic cloves, minced
3 Tbsp chopped fresh oregano
3 Tbsp fresh lemon juice
¾ tsp crushed pepper flakes
1 (32 oz) or 2 (15oz) container(s) part-skim ricotta cheese
1 large egg
½ cup freshly grated Parmesan cheese
½ cup part-skim mozzarella cheese, shredded
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Directions: |
Directions:Preheat oven to 400°. Combine the first 3 ingredients; spread 1 ½ cups sauce mixture over the bottom of a 13x9 baking dish. Place 3 noodles over sauce in baking dish.
Heat a large non-stick pan over medium-high heat; coat pan with cooking spray. Add spinach to pan; sauté 4 minutes or until wilted. Transfer spinach to large bowl.
Return pan to heat; coat with cooking spray. Add mushrooms and ¼ teaspoon salt to pan; sauté 10 minutes or until liquid evaporates. Add garlic; sauté 1 minute.
Add mushroom mixture, remaining ¼ teaspoon salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well.
Spread ½ of ricotta mixture and last 4 noodles, ending with noodles.
Pour remaining sauce mixture over noodles.
Bake, uncovered at 400° for 40 minutes. Combine Parmesan and mozzarella cheeses; sprinkle evenly over lasagna; bake an additional 15 minutes or until cheese is melted. 12 servings |
This recipe for Springtime Lasagna-Recipe/Day #283 is from