Mushroom and Spinach Lasagna
Recipe from For the Love of Cooking
Makes 4 Servings
1 tbsp olive oil
8 oz shitake mushrooms, sliced
8 oz button mushrooms, sliced
½ cup sweet yellow onion, diced
1 tbsp minced garlic
2 - 4 tbsp fresh basil, chopped
1 to 1 ½ cups spinach
1/2 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
400 grams fat-free ricotta cheese
2 tbsp parmesan cheese
6 no-boil lasagna noodles
160 grams mozzarella cheese, shredded (divided)
3 cups Classico Tomato & Basil spaghetti sauce
Preheat oven to 375. In a skillet over medium heat, add olive oil and cook mushrooms and onion for 10-12 minutes or until tender; add garlic and cook for 60 seconds, stirring frequently. Season with sea salt and freshly cracked pepper. In a large bowl, add ricotta, egg, 60 grams of mozzarella cheese, parmesan cheese, oregano, basil, sea salt and pepper to taste. Combine until mixed thoroughly. Layer an 8 x 8 inch baking pan with one cup spaghetti sauce. Lay two noodles on top. Spread half of ricotta mixture on the noodles. Then spoon half of mushroom mixture on top and finish by layering on spinach leaves. Repeat with one cup sauce, two noodles, remainder of ricotta mixture, remainder of mushroom mixture and remainder of spinach leaves. Top with last two noodles. Then top with remaining cup of sauce and remaining 100 grams of cheese. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.
Nutritional Information: 434 calories, 42 carbs, 16 fat grams and 32 protein grams.
Tip: When covering with foil – spray foil well with nonstick cooking spray so the cheese doesn’t stick when removed.
Review: Amazing, amazing, nothing short of amazing. And you guys - it's meatless! Shock! But it was so filling with all of those mushrooms and it tasted absolutely sinful. Austin said he "didn't even miss the meat." WOO! This is a regular. Fo sho. It also marks my first time using no-boil noodles - i'm NEVER going back. They made this SO easy and much less time consuming.