Spinach-Mushroom Lasagna Recipe
Ingredients
| 3 cups crushed fresh or low-sodium canned tomatoes | ||
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup red wine or red grape juice | ||
| Garlic | 2 Clove (5gm), minced | |
| Honey | 2 Tablespoon | |
| Dried basil leaves | 1/2 Teaspoon | |
| Rosemary leaves | 1/2 Teaspoon, dried | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 4 egg whites, lightly beaten | ||
| 1 1/2 cups nonfat ricotta cheese or cottage cheese | ||
| 8 ounces lasagna noodles, cooked until al dente and well drained in a colander | ||
| 1 pound fresh spinach, well washed, drained, and chopped | ||
| 4 ounces nonfat mozzarella cheese, grated | ||
Directions
Place tomatoes, mushrooms, red peppers, carrot, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan.
Simmer for 20 minutes.
Preheat oven to 350 degrees.
Mix together the egg whites and the ricotta or cottage cheese.
Set aside.
To assemble, place a layer of tomato sauce in the bottom of a 9-by-13-inch casserole.
Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.
Bake for 35 minutes.
Let stand for 15 minutes before cutting.
Simmer for 20 minutes.
Preheat oven to 350 degrees.
Mix together the egg whites and the ricotta or cottage cheese.
Set aside.
To assemble, place a layer of tomato sauce in the bottom of a 9-by-13-inch casserole.
Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.
Bake for 35 minutes.
Let stand for 15 minutes before cutting.
Chef
