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 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
- Spinach Lasagna with Walnut Pesto (bettyconfidential.com)