Ingredients: |
Ingredients: 4 cups marinara sauce
1-1/2 cups water
1/2 cups white wine
11 No-Boil lasagna noodles
Cooking spray
2 (6 ounce) packages fresh baby spinach
1-1/2 pounds fresh button mushrooms, quartered
1/2 teaspoon salt, divided
2 garlic cloves, minced
3 Tablespoons chopped fresh oregano
3 Tablespoons fresh lemon juice
3/4 teaspoon crushed red pepper flakes
1 (32 ounce) container part-skim ricotta cheese
1 large egg
1/2 cup (2 ounces) freshly ground Parmesan cheese
1/2 cup (2 ounces) part-skim mozzarella cheese, shredded
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Directions: |
Directions:Preheat oven to 400º. Combine the first 3 ingredients; spread 1-1/2 cups sauce mixture over the bottom of a 13 X 9 baking dish. Place 3 noodles over sauce in baking dish. Heat large nonstick pan over medium-high heat; coat pan with cooking spray. Add spinach to pan; saute 4 minutes or until wilted. Transfer spinach to a large bowl. Return pan to heat; coat with cooking spray. Add mushrooms and 1/4 teaspoon salt to pan; saute 10 minutes or until liquid evaporates. Add garlic; saute one minute. Add mushroom mixture, remaining 1/4 teaspoon salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well. Spread 1/2 of ricotta mixture over noodles; top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles. Pour remaining sauce mixture over noodles. Bake, uncovered, at 400º for 40 minutes. Combine Parmesan and Mozzarella cheeses; sprinkle evenly over lasagna; bake an additional 15 minutes or until cheese is melted.
Yield: 12 servings. |
This recipe for Springtime Lasagna is from