Spinach Mushroom Lasagna Recipe
This Spinach Mushroom Lasagna looks feels and tastes great all at the same time. What else one can ask for? I am sure this super delicious Italian Spinach Mushroom Lasagna is gonna bowl you over with its addictive flavor and texture! This Spinach Mushroom Lasagna, when served as a Side Dish will always bring cheer to your table. I cant believe you still haven't attempted to prepare my Spinach Mushroom Lasagna recipe.
Ingredients
2/3 cup chopped onion
4 cloves garlic, chopped
2-3 tablespoons fat-free chicken broth
2 cups sliced mushrooms
2 cans (15 ounces each) no salt tomato sauce
3 tablespoons honey
2 teaspoons crushed dried oregano
1 teaspoon crushed dried basil
pinch of white pepper (optional)
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups nonfat cottage cheese
4 egg whites, lightly beaten
1 1/2 teaspoons Italian seasoning blend
4 ounces whole wheat lasagna noodles, uncooked
Directions
In medium saucepan, cook onion and garlic in broth for 3 minutes, until softened and beginning to color, over medium high heat.
Add mushrooms and cook, stirring constantly, until they soften and release their juices.
To above mixture add tomato sauce, honey, oregano, basil and white pepper.
Bring to a boil and simmer gently for 5-10 minutes to blend flavors.
Preheat oven to 350°F.
Press as much moisture as possible from thawed frozen spinach.
Combine with cottage cheese, egg whites and Italian seasoning blend.
Spread 1/2 cup sauce over bottom of an 8 inch baking pan.
Cover with one third of the noodles (break noodles to fit 8-inch pan), 1 1/4 cups sauce and half the cottage cheese mixture.
Repeat this layering with noodles, 1 1/4 cups sauce and remaining cottage cheese.
Top with remaining noodles.
Spread remaining sauce (about 1 cup) over top of lasagna.
Cover pan and bake for an hour.
Remove cover and bake for 15-30 minutes longer, until pasta is tender.
Add mushrooms and cook, stirring constantly, until they soften and release their juices.
To above mixture add tomato sauce, honey, oregano, basil and white pepper.
Bring to a boil and simmer gently for 5-10 minutes to blend flavors.
Preheat oven to 350°F.
Press as much moisture as possible from thawed frozen spinach.
Combine with cottage cheese, egg whites and Italian seasoning blend.
Spread 1/2 cup sauce over bottom of an 8 inch baking pan.
Cover with one third of the noodles (break noodles to fit 8-inch pan), 1 1/4 cups sauce and half the cottage cheese mixture.
Repeat this layering with noodles, 1 1/4 cups sauce and remaining cottage cheese.
Top with remaining noodles.
Spread remaining sauce (about 1 cup) over top of lasagna.
Cover pan and bake for an hour.
Remove cover and bake for 15-30 minutes longer, until pasta is tender.
