Instruction:
- 9 pieces Lasagne, uncooked
- 1 medium yellow onion (about 1 cup), chopped
- 1 teaspoon vegetable oil
- 2 garlic cloves, crushed
- 8 ounces mushrooms (optional), sliced thin
- 1/4 cup fresh parsley, chopped
- 1 10-ounce package frozen spinach, thawed, drained thoroughly
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cups meatless tomato or spaghetti sauce
- 1 15-ounce container part-skim or reduced-fat Ricotta cheese
- 3/4 cup shredded, part-skim Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions:
- Prepare pasta according to package directions; drain and cover with cool water until ready to use.
- While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes.
- Add the garlic and cook about 1 minute.
- Spoon out half the onions and reserve for later.
- Add the mushrooms (if using) to the onions in the skillet.
- Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes.
- Add the parsley and a pinch of salt; transfer to a bowl.
- Add the reserved cooked onion and the spinach to the skillet.
- Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
- Uncover and cook over medium heat to evaporate any excess moisture, about 1 minute.
- Season with a pinch of salt.
- Heat oven to 350ºF. Drain the lasagne and pat dry with paper towels.
- Mix the oregano and basil with the tomato sauce.
- Spread 1 cup tomato sauce in the bottom of a 13 × 9 × 3-inch pan.
- Arrange 3 lasagne pieces, slightly overlapping, in the pan.
- Spoon the spinach mixture on top in an even layer.
- Spread with half of the Ricotta. Sprinkle with 1/4 cup of the shredded Mozzarella cheese.
- Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining Ricotta mixture, and 1/4 cup of the Mozzarella.
- Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the Mozzarella cheese. Sprinkle with Parmesan cheese.
- Bake until brown and bubbly, about 45 minutes.
(8 Servings)
261 kcal
