| Recipe Name:
Spinach Mushroom Lasagna |
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| Category:
Cuisines of the World |
Sub Category:
Others |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
1.5 hr |
2 |
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Ingredients: |
| Fat-free ricotta cheese |
|
60 g |
| Chopped spinach |
|
70 g |
| Fat-free sour cream |
|
2 tbsp |
| Egg |
|
1/4 |
| Italian seasoning |
|
1/3 tsp |
| fresh rosemary, minced |
|
1/4 sprig |
| Salt |
|
1/4 tsp |
| Ground black pepper |
|
1/4 tsp |
| Onion, chopped |
|
1/4 |
| Cloves garlic, minced |
|
1/4 |
| Spaghetti |
|
200 g |
| Oven-ready lasagna noodles |
|
11/2 |
| Sliced mushrooms |
|
35 g |
| Shredded low-fat mozzarella cheese |
|
2 tbsp |
| Grated Parmesan cheese |
|
1 tbsp |
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Method: |
- Preheat the oven to 425°F. Coat a baking dish with cooking spray.
- In a large bowl, combine the ricotta, spinach, sour cream, egg, Italian seasoning, rosemary, salt, and pepper. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add the onion and garlic and cook, stirring frequently, for 5 minutes, or until the onion is soft. Stir into the ricotta mixture.
- Spread a thin layer of the spaghetti sauce on the bottom of the prepared pan. Layer the noodles, mushrooms, and ricotta mixture, top with more sauce and repeat two more times, ending with sauce. Fill the sauce jar with water and pour over the top. Cover with foil. Bake for 1 hour, adding more water, 1/4 cup at a time, if needed. Remove the foil and sprinkle with the mozzarella and Parmesan. Bake for 10 minutes longer.
- Let stand for 10 minutes before serving.
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