Spinach-Mushroom Lasagna Recipe

Spinach-Mushroom Lasagna Recipe

Ingredients

• Serving Size : 6
• 3 cups crushed fresh or low-sodium canned tomatoes
• 1/2 cup chopped mushrooms
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 1/2 cup red wine or red grape juice
• 2 tablespoons honey
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 4 egg whites – lightly beaten
• 1 1/2 cups nonfat ricotta cheese or cottage cheese
• 8 ounces lasagna noodles – cooked al dente and well drained
• 1 pound fresh spinach, well washed drained and chopped
• 4 ounces nonfat mozzarella cheese
• grated

Method

1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan.
2. Simmer for 20 minutes.
3. Preheat oven to 350 degrees.
4. Mix together the egg whites and the ricotta or cottage cheese.
5. Set aside.
6. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole.
7. Cover the sauce with a layer of cooked lasagna noodles.
8. Spread ricotta-egg mixture over noodles and top with a layer of spinach.
9. Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.
10. Bake for 35 minutes.
11. Let stand for 15 minutes before cutting.

Full List of Dinner Recipes
Full List of Lasagna Recipes