Mushroom And Spinach Lasagna Recipe

Name: Mushroom And Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (9-ounce) red onion, sliced; 1 pound portobello mushroom caps, sliced; 4 garlic cloves, minced; 3 (6-ounce) packages fresh baby spinach; 1/2 cup water; 2 large eggs, lightly beaten; 1/3 cup chopped fresh basil; 1 tablespoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1/4 cup skim milk; 1 (15-ounce) container part-skim ricotta cheese; 2 (24.5-ounce) jars lower-sodium pasta sauce; Cooking spray; 16 no-boil lasagna noodles; 8 ounces part-skim mozzarella cheese, shredded (about 2 cups); 1/4 cup (1 ounce) grated fresh Parmesan cheese

Servings: persons

2 tablespoons olive oil
1 (9-ounce) red onion, sliced
1 pound portobello mushroom caps, sliced
4 garlic cloves, minced
3 (6-ounce) packages fresh baby spinach
1/2 cup water
2 large eggs, lightly beaten
1/3 cup chopped fresh basil
1 tablespoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 cup skim milk
1 (15-ounce) container part-skim ricotta cheese
2 (24.5-ounce) jars lower-sodium pasta sauce
Cooking spray
16 no-boil lasagna noodles
8 ounces part-skim mozzarella cheese, shredded (about 2 cups)
1/4 cup (1 ounce) grated fresh Parmesan cheese

1
Preheat oven to 375u00b0.
2
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 2 minutes. Add mushrooms; saute 6 minutes. Add garlic; saute 30 seconds. Transfer mushroom mixture to a bowl.
3
Return pan to heat; add half of spinach and 1/4 cup water. Cook 2 minutes or until spinach wilts, turning with tongs. Add cooked spinach to mushroom mixture. Repeat procedure with remaining half of spinach and remaining 1/4 cup water. Stir vegetable mixture until blended.
4
Combine eggs and next 3 ingredients (through pepper) in a bowl, stirring with a whisk. Stir in milk and ricotta cheese.
5
Pour 1 cup pasta sauce into bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1/3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture, and mozzarella cheese. Spread 1 cup sauce over mozzarella. Arrange 4 noodles over sauce. Top with 1 cup sauce, 1 cup mozzarella cheese, and Parmesan cheese.
6
Cover with a sheet of foil coated with cooking spray, coated side down. Bake at 375u00b0 for 45 minutes. Remove from oven, and let stand 15 minutes.

2257

kcal

Calories

Fat

382

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.

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (9-ounce) red onion, sliced, 1 pound portobello mushroom caps, sliced, 4 garlic cloves, minced, and more.

Yes, Mushroom And Spinach 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.

Mushroom And Spinach Lasagna

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