Ingredients for Spinach Mushroom Lasagna
- 2 tablespoons olive oil
- Garlic Cloves
- Crushed Tomatoes
- Salt and pepper to taste
- No Boil Lasagna Noodles
- Frozen Chopped Spinach
- Mushroom
- 1/2 teaspoon dried basil
- Reduced Fat Cream Cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
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How to Make Spinach Mushroom Lasagna
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in olive oil until softened. Add mushrooms and cook until browned.
- Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- In a bowl, combine ricotta cheese, eggs, Parmesan cheese, salt, and pepper.
- Cook lasagna noodles according to package directions. If using oven-ready noodles, skip this step.
- Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
- Layer 3-4 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Top with half of the mushroom sauce and half of the spinach.
- Repeat layers: noodles, ricotta, mushroom sauce, spinach.
- Top with remaining lasagna noodles, and remaining mushroom sauce.
- Sprinkle mozzarella cheese over the top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and bubbly and lasagna is heated through.
- Let stand for 10 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
18g
Fat
57g
Carbs
4g
