Spinach and Mushroom Lasagna |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This vegetarian lasagna is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day. Developed by Nadine Day for The Heart and Stroke Foundation. Ingredients:
9 whole wheat lasagna noodles |
1 tablespoon olive oil |
1 cup red onion, diced |
4 cups mushrooms, sliced |
3 garlic cloves, minced |
1 (10 ounce) bag baby spinach, washed and dried |
2 cups tomato sauce |
pepper |
1 cup reduced-fat feta cheese |
1 (475 g) container light ricotta cheese |
2 cups light mozzarella cheese, shredded |
Directions:
1. Preheat oven to 375º F (190º C).
2. Cook the lasagna noodles according to package directions. Drain and set aside.
3. To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.
4. To make the lasagna: Line the bottom of a 9 x 13 inch (3 L) baking dish with 3 lasagna noodles. Top with half of the ricotta cheese, half of the sauce and half of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
5. Bake for 30 minutes or until the cheese is starting to brown.
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