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Ингредиенты
- 9 piece Lasagne, uncooked
- 1 med Yellow onion, minced (about 1 c.)
- 1 tsp Vegetable oil
- 2 x Garlic cloves, crushed
- 8 ounce Mushrooms, sliced thin (optional)
- 1/4 c. Fresh parsley, minced
- 1 pkt Frzn spinach, (10 ounce.) thawed, liquid removed thoroughly
- 1/4 tsp Salt
- 1/2 tsp Dry basil
- 1/2 tsp Dry oregano
- 2 c. Meatless tomato or possibly spaghetti sauce
- 1 ct part-skim or possibly reduced fat ricotta cheese (15 ounce.)
- 3/4 c. Shredded, part-skim mozzarella cheese
- 2 Tbsp. Grated Parmesan cheese
Инструкции
- Prepare pasta according to package directions; drain and cover with cold water till ready to use.
- While pasta is cooking, combine onions and oil in a skillet over medium heat till golden brown, about 5 min. Add in the garlic and cook about 1 minute.
- Spoon out half the onions and reserve for later. Add in the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, till the mushrooms are tender and slightly browned, about 7 min. Add in the parsley and a healthy pinch of salt; transfer to a bowl.
- Add in the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat till the spinach is wilted, about 3 min. Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute.
- Season with a healthy pinch of salt.
- Heat oven to 350 F. Drain the lasagne and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 c. tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne pcs, slightly overlapping, in the pan. Spoon the spinach mix on top in an even layer.
- Spread with half of the ricotta. Sprinkle with 1/4 c. of the shredded mozzarella cheese.
- Arrange a layer of 3 more lasagne pcs. Spread with the mushrooms, the remaining ricotta mix, and 1/4 c. of the mozzarella. Top with the remaining 3 pcs of lasagne, 1 c. of tomato sauce and 1/2 c. of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake till brown and bubbly, about 45 min.
- Serves 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 894g | |
| Calories 739 | |
| Calories from Fat 206 | 28% |
| Total Fat 23.06g | 29% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.12g | |
| Cholesterol 19mg | 6% |
| Sodium 3028mg | 126% |
| Potassium 2633mg | 75% |
| Total Carbs 114.14g | 30% |
| Dietary Fiber 19.1g | 64% |
| Sugars 65.07g | 43% |
| Protein 22.56g | 36% |
