Spinach and Mushroom Veggie Lasagna |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 12 |
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Cook Yourself Thin; calories per serving-337 Ingredients:
2 tablespoons olive oil |
1 1/2 lbs cremini mushrooms, sliced (and or or shiitake mushrooms) |
1 teaspoon dried thyme |
kosher salt |
1 (15 ounce) container part-skim ricotta cheese |
3/4 cup skim milk |
2 eggs, lightly beaten |
3 cups shredded part-skim mozzarella cheese, divided |
3/4 cup grated parmesan cheese |
1 (10 ounce) package frozen chopped spinach, defrosted and drained |
1/3 cup chopped fresh basil, plus more to garnish |
1 teaspoon dried oregano |
fresh ground black pepper |
5 cups tomato sauce |
12 no-cook lasagna noodles |
nonstick cooking spray |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
3. Cook until softened, about 10-12 minutes.
4. In a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
5. Srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
6. Layer 4 sheets of lasagna on top, slightly overlapping.
7. Spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
8. Top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
9. Cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
10. Lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
11. Bake, covered, until bubbly, about 45 minutes.
12. Remove foil and increase oven temperature to 450°; cook until cheese browns, about 12 minutes.
13. Remove from oven and let sit for 15 minutes before cutting.
14. Serve warm and garnish with basil.
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