Two Cheese Vegetable Lasagna
- Total Time
Lasagna is always a family favorite. Our version is cheesy and nutritious, made with whole-wheat pasta, spinach and mushrooms.
cooking spray1 spray(s)
uncooked onion(s)½ cup(s), diced
button mushrooms2 cup(s), or cremini mushrooms, sliced
garlic clove(s)2 clove(s), medium, minced
chopped frozen spinach16 oz, thawed and well-drained
fat-free ricotta cheese15 oz
shredded fat free mozzarella cheese1 cup(s)
egg white(s)1 large
ground nutmeg⅛ tsp
canned tomato sauce14 oz
canned diced tomatoes14 oz, with basil, garlic and oregano
uncooked whole wheat pasta8 oz, lasagna noodles (9 noodles)
grated Parmesan cheese2 tsp
regular soy cheese1 oz
- Preheat oven to 350ºF.
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; 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.
- In another bowl, mix together tomato sauce and diced tomatoes. 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 of tomato mixture and 1/2 of 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 of 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 cheese topping.
- Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces. Yields 1 piece per serving.