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Spinach-Mushroom Lasagna

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Ingredients
  Canned crushed tomatoes/Low-sodium canned tomatoes 3 Cup (48 tbs)
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Red wine/Grape juice 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Honey 2 Tablespoon
  Dried basil leaves 1⁄2 Teaspoon
  Dried rosemary leaves 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Egg whites 4 , lightly beaten
  Cottage cheese ricotta 1 1⁄2 Cup (24 tbs)
  Lasagna noodles 8 Ounce, cooked until al dente and well drained in a colander
  Fresh spinach 1 Pound, well washed, drained, and chopped
  Reduced-fat mozzarella 4 Ounce, grated
Directions

Place tomatoes, mushrooms, red peppers, carrot, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan.
Simmer for 20 minutes.
Preheat oven to 350 degrees.
Mix together the egg whites and the ricotta or cottage cheese.
Set aside.
To assemble, place a layer of tomato sauce in the bottom of a 9-by-13-inch casserole.
Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.
Bake for 35 minutes.
Let stand for 15 minutes before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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