Spinach-And-Mushroom Lasagna Recipe

Name: Spinach-And-Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) package uncooked lasagna noodles; 1 teaspoon olive oil; 7 cups sliced mushrooms (about 2 (8-ounce) packages); 3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages); 1/2 teaspoon ground nutmeg; 3 garlic cloves, minced; 2 (15-ounce) containers light ricotta cheese; 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry; 1/4 cup grated Parmesan cheese; 1 teaspoon dried Italian seasoning; 1 teaspoon pepper; 3 large egg whites; 1 (25.5-ounce) bottle fat-free marinara sauce; Cooking spray; 3 cups (12 ounces) shredded part-skim mozzarella cheese; 2 tablespoons grated Parmesan cheese; Fresh oregano leaves (optional)

Servings: persons

1 (8-ounce) package uncooked lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms (about 2 (8-ounce) packages)
3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages)
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
2 (15-ounce) containers light ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
1 (25.5-ounce) bottle fat-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh oregano leaves (optional)

1
Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.
2
Heat oil in a nonstick skillet over medium heat. Add mushrooms; saute 3 minutes. Add nutmeg and garlic; saute 5 minutes. Set aside.
3
Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.
4
Preheat oven to 375u00b0.
5
Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.
6
Cover and bake at 375u00b0 for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.

850

kcal

Calories

Fat

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: 1 (8-ounce) package uncooked lasagna noodles, 1 teaspoon olive oil, 7 cups sliced mushrooms (about 2 (8-ounce) packages), 3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages), and more.

Yes, Spinach-And-Mushroom 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.

Spinach-And-Mushroom Lasagna

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