Low-Fat Mushroom With Spinach and Feta Lasagna Recipe

Name: Low-Fat Mushroom With Spinach and Feta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 -10 lasagna noodles, uncooked; 1 (14 ounce) can diced tomatoes with juice, undrained; 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 tablespoon fat-free balsamic vinegar; 1 tablespoon dried basil; 1 teaspoon dried oregano; 12-1 teaspoon garlic powder; salt and pepper; 2 cups fat free mozzarella cheese, shredded and divided; 1 cup fat free feta cheese, crumbled; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1 egg, slightly beaten; 12-1 lb portabella mushroom, cut into 1/4 inch thick slices

Servings: persons

9 -10 lasagna noodles, uncooked
1 (14 ounce) can diced tomatoes with juice, undrained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon fat-free balsamic vinegar
1 tablespoon dried basil
1 teaspoon dried oregano
12-1 teaspoon garlic powder
salt and pepper
2 cups fat free mozzarella cheese, shredded and divided
1 cup fat free feta cheese, crumbled
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
12-1 lb portabella mushroom, cut into 1/4 inch thick slices

1
Preheat oven to 350 degrees F.
2
Spray a 9-inch by 13-inch pan with non-stick coating.
3
Mix Ricotta cheese, cottage cheese, parsley, and garlic.
4
Pour 1 cup of sauce in bottom of pan.
5
Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
6
Spread 1/2 of the cheese mixture over the noodles.
7
Top with 1/2 of the fat free mozzarella cheese.
8
Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
9
Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
10
Sprinkle with fat free Parmesan cheese (optional).
11
Bake, covered tightly with aluminum foil for one hour.
12
(This can be put together ahead of time and refrigerated.
13
Increase the baking time by 15 minutes if it has been refrigerated.
14
).

1679

kcal

Calories

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 -10 lasagna noodles, uncooked, 1 (14 ounce) can diced tomatoes with juice, undrained, 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, and more.

Yes, Low-Fat Mushroom With Spinach and Feta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Mushroom With Spinach and Feta Lasagna

How did you like this recipe?

Frequently Asked Questions