Spinach and Mushroom Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Whole wheat veggie lasagna Ingredients:
4 cups part skim ricotta |
20 oz. spinach, frozen |
1/2 cup egg beaters |
1/4 cup grated parmesan |
1/2 tsp black pepper |
1 tsp dried basil |
1/4 tsp. ground nutmeg |
1/2 tsp kosher salt |
8 oz. whole wheat lasagna noodles |
5 cups mushrooms, sliced |
32 oz. tomato sauce |
1 cup onion, chopped |
4 cloves garlic, minced |
2 cups reduced fat mozzarella cheese |
Directions:
1. MIx ricotta and next seven ingredients. Set aside
2. Cook noodles according to package directions
3. Sautee mushrooms in nonstick cooking spray and set aside
4. Sautee onion and garlic and add sauce
5. Layer sauce, noodles, ricotta mixture, and mozzerella
6. Bake covered at 375 degrees for 40 minutes
7. Uncover, top with more mozzarella and bake 10 more minutes
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