Spinach-Mushroom Lasagna Recipe

Name: Spinach-Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. crushed canned tomatoes; 8 oz. fresh mushrooms, chopped; small red bell pepper, chopped; medium carrot, chopped; small yellow onion, chopped; 1/2 c. red wine; 2 cloves garlic, minced; 2 Tbsp. honey; 1/2 tsp. dried basil; 1/2 tsp. dried rosemary; 1/2 tsp. dried oregano; 1/2 tsp. dried thyme; 1/4 tsp. ground pepper; 4 egg whites, lightly beaten; 1 1/2 c. low-fat or rich-fat Ricotta cheese; 8 oz. lasagna noodles, cooked until al dente; 10 oz. fresh spinach, washed and chopped; 4 oz. low or nonfat Mozzarella cheese, grated

Servings: persons

3 c. crushed canned tomatoes
8 oz. fresh mushrooms, chopped
small red bell pepper, chopped
medium carrot, chopped
small yellow onion, chopped
1/2 c. red wine
2 cloves garlic, minced
2 Tbsp. honey
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. ground pepper
4 egg whites, lightly beaten
1 1/2 c. low-fat or rich-fat Ricotta cheese
8 oz. lasagna noodles, cooked until al dente
10 oz. fresh spinach, washed and chopped
4 oz. low or nonfat Mozzarella cheese, grated

1
In a heavy saucepan over medium heat, combine tomatoes, mushrooms, red bell pepper, carrot, onion, red wine, garlic, honey, basil, rosemary, oregano, thyme and black pepper.
2
When mixture begins to boil, reduce heat and simmer for about 20 minutes.
3
Preheat oven to 350u00b0.
4
Mix Ricotta and egg whites; set aside.
5
Assemble the lasagna in a 13 x 9-inch pan.
6
Place a layer of sauce in the pan and cover the sauce with a layer of cooked noodles.
7
Spread the Ricotta-egg mixture over the noodles; cover with the spinach.
8
Add another layer of noodles and another layer of sauce and then the grated cheese.
9
Bake for 35 minutes.
10
Let stand 15 minutes before cutting.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 c. crushed canned tomatoes, 8 oz. fresh mushrooms, chopped, small red bell pepper, chopped, medium carrot, chopped, and more.

Yes, Spinach-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.

That's it — enjoy your meal!

Spinach-Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions