Two Cheese Vegetable Lasagna
5
Points®
Total time: 1 hr 10 min • Prep: 30 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Perfect for family-time: Spinach, mushrooms, onion, garlic and a simple tomato sauce make this hearty favourite a real winner.
Ingredients
Onion
½ cup(s), diced
Button mushrooms
2 cup(s), or cremini mushrooms, sliced
Garlic
2 clove(s), large, minced
Chopped frozen spinach
16 oz, thawed
Fat-free ricotta cheese
15 oz
Shredded fat free mozzarella cheese
1 cup(s)
Egg whites
1 serving(s), large
Ground nutmeg
⅛ tsp(s)
Canned tomato sauce
14 oz
Canned diced tomatoes
14 oz, with basil, garlic and oregano
Uncooked whole wheat pasta
8 oz, lasagna noodles (9 noodles)
Grated Parmesan cheese
2 tbsp(s)
Instructions
1
Preheat oven to 350ºF.
2
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic and sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach and cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
3
Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more tomato mixture and half cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated topping.
4
Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.
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