Vegetable Lasagna
(from karenharbison’s recipe box)
Low Fat
Source: Jillian Michaels
Prep time: 30 minutes
Cook time: 45 minutes
Serves 6 people
Ingredients
- 9 lasagna noodles
- 1 medium yellow onion, chopped
- 1 tsp veg oil
- 2 cloves garlic, crushed
- 8 ounces mushrooms, sliced thin
- 1/4 cup fresh parsley, chopped
- 1/4 tsp salt
- 10 oz pkg frozen spinach
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 cups tomato sauce
- 15 oz ricotta cheese
- 3/4 cup mozzarella cheese
- 2 tbsp grated Parm cheese
Directions
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Prepare pasta according to package directions.
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Cook onion in oil for about 5 minutes.
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Add garlic and cook 1 minute.
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Spoon out half onion and reserve for later.
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Add mushrooms and cook until brown about 7 minutes.
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Add the parsley and a pinch of salt.
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Add reserved onion to skillet with spinach and cook about 3 minutes.
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Heat oven to 350 degrees.
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Mix tomato sauce with oregano and basil.
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Drain lasagna and pat dry with papertowel.
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Spread one cup of tomato sauce in bottom of baking dish.
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Arrange 3 lasagna noodle.
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Spoon spinach mixture over the top.
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Spread one half the ricotta cheese.
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Add 1/3 mozzarella cheese.
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Arrange 3 lasagna noodles.
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Spread with mushrooms and remaining ricotta cheese.
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Sprinkle with 1/3 mozzarella cheese.
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Arrange 3 lasagna noodles.
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Top with remaining tomato sauce and mozzarella cheese. Sprinkle with parm cheese.
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Bake about 45 minutes until brown and bubbly.