Passion for the Kitchen

Lasagna is one of those dishes that takes some time to make, but the rewards are great. You can really make them low fat and healthier these days . Make great leftovers too!  I always mix spinach in with the Ricotta mixture to sneak in additional veggies And I use the whole wheat lasagna too!

1 box whole wheat lasagna, cooked and drained

1 16 oz container fat free ricotta

3 cups of part skim shredded mozzarella cheese

1 cup greated parmesean cheese

1 frozen spinach thawed and drained ( this time I used the fresh spinach I had on hand and chopped it up and added to a heated pan with olive oil and diced garlic cloves, seasoned with salt and pepper…Drained it in colander afterward and gave it a few good squeezes to get rid of the excess water)

2 package of portabella mushrooms sliced…heat pan with olive oil and cook for about 4-5 min, also set aside to drain.

1 egg

1 tbsp Italian seasoning

salt and pepper

1 32 oz can or jar sauce ( I make sauce in batches and freeze them just for days like these)

Pre heat oven to 350.  In bowl mix together ricotta, 1 cup Parmesan cheese, 2 cups shredded mozzarella, italian seasoning, egg and season with salt and pepper. Fold in drained spinach. Set aside

In the bottom of your lasagna pan spread about a 1/2 cup of sauce on bottom and layer with lasagna. Spread some of the ricotta mixture on top, then some of the mushrooms and a little sauce..Next another layer of lasagna and repeat the layers…Finish with last  layer of just pasta and spread the remainder shredded mozzarella cheese on top.

Bake for 50-55 minutes in oven. Let sit out on the counter for 10 minutes before cutting and serving..

You can add a layer of ground turkey too, just brown in pan on stove top first, drain on paper towels and then add into the layers of the lasagna

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