Spinach and Mushroom Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This spinach and mushroom lasagna is a delicious change of pace from traditional lasagna recipes. It is sure to become a family favorite. Ingredients:
9 uncooked gluten-free lasagna noodles |
1 teaspoon olive oil |
7 cups sliced mushrooms |
3 cups sliced shiitake mushroom caps |
1/2 teaspoon ground nutmeg |
3 garlic cloves, minced |
2 (15-ounce) containers part-skim ricotta cheese |
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry |
6 tablespoons grated fresh parmesan cheese, divided |
1 teaspoon dried italian seasoning |
1 teaspoon freshly ground black pepper |
3 large egg whites |
1 (25.5-ounce) jar gluten-free marinara sauce |
cooking spray |
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided |
fresh oregano leaves (optional) |
Directions:
1. Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside.
2. Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.
3. Combine ricotta, spinach, 1/4 cup Parmesan cheese, Italian seasoning, pepper, and egg whites; set aside.
4. Preheat oven to 375°.
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 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and remaining 2 tablespoons Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.
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