Ingredients: |
Ingredients: 2 tbsp butter
1/2 c chopped onion
2 cups chopped mushrooms
2 tbsp minced garlic
2 - 10 oz packages frozen or fresh spinach, defrosted, water squeezed out
salt & pepper to taste
1/4 teas red pepper flakes
1/4 teas nutmeg
30 oz non-fat ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
9 lasagna noodles (cooked, if not using the precooked ones)
1 jar (24 oz) spaghetti sauce (or make your own)
2 cups part skim mozzarella cheese
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Directions: |
Directions:1. Melt the butter in a large skillet over medium heat. Add the onions and saute them for 2 minutes or until they start to just become translucent. Add the chopped mushrooms and continue to cook for 3-4 minutes. Add garlic, spinach, red pepper flakes, and nutmeg. Saute for just a minute or so until all the ingredients are well mixed together. Season with salt and pepper.
2. In a large bowl, combine the ricotta, egg, and Parmesan cheese. Add the spinach mixture to the ricotta and stir to combine.
3. Position a rack in the middle of the oven and preheat the oven to 375º. Spread a little bit of tomato sauce in the bottom of a 9x13 baking pan. Layer with 3 lasagna noodles, 1/2 of the spinach mixture, 1/3 of the tomato sauce, and 1/3 of the cheese. Repeat until all the layers are formed. Ending with noodles, sauce and cheese. Bake covered for 20 minutes and then uncovered for 10 more minutes. Let stand for 10-15 minutes so the lasagna noodles can soak up all the extra deliciousness. Cut and serve warm |
Personal
Notes: |
Personal
Notes: For the lasagna noodles, either use the no-boil type, or under-boil so they don't get to soft during baking.
Additional sauce, cheese and noodles can be added to preference, Or more layers can be made if desired.
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This recipe for Skinny Mushroom Spinach Lasagna is from