Spinach and Mushroom Lasagna Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Steven Petusevsky
This spinach and mushroom lasagna is a delicious change of pace from traditional lasagna recipes. It is sure to become a family favorite.
Ingredients
9 uncooked gluten-free lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms
3 cups sliced shiitake mushroom caps
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
2 (15-ounce) containers part-skim ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
6 tablespoons grated fresh Parmesan cheese, divided
1 teaspoon dried Italian seasoning
1 teaspoon freshly ground black pepper
3 large egg whites
1 (25.5-ounce) jar gluten-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Fresh oregano leaves (optional)
Instructions
Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside.
Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.
Combine ricotta, spinach, 1/4 cup Parmesan cheese, Italian seasoning, pepper, and egg whites; set aside.
Preheat oven to 375 °.
Spread 1/2 cup marinara sauce in bottom of a 13 x 9 –inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.
Cover and bake at 375 ° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and remaining 2 tablespoons Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.
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