This indulgent three-layer vegetable lasagna redefines delicious. With plenty of fresh basil, oregano, and thyme, there's vivid flavor without the fat. Only 343 calories per serving.
Directions for: Spinach Mushroom Lasagne
Ingredients
2 Tbsp olive oil
1 lb(s) cremini and/or shiitake mushrooms, sliced
1 tsp dried thyme
Kosher salt
1 15 oz container part-skim ricotta
cup skim milk
2 eggs, lightly beaten
1 10 oz box frozen chopped spinach, defrosted and drained
cup chopped fresh basil, plus more to garnish
1 tsp dried oregano
Freshly ground black pepper
5 cup of your favorite tomato sauce
12 sheet no-cook lasagna noodles
2 cup shredded part-skim mozzarella cheese, divided
cup grated Parmesan cheese
Directions
1. Heat oven to 375F. Heat oil in a large skillet over medium-high heat. Add mushrooms, thyme, and season with salt; cook until softened, about 10-12 minutes.
2. In a medium bowl, combine ricotta, milk, eggs and stir. Add 1 cup mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
3. Spread 1 cup of tomato sauce in the bottom of a 9 x 13 x 2-inch pan. Layer 4 sheets of lasagne on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagne, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cups tomato sauce.
4. Cover with remaining 4 sheets of lasagne, remaining cup tomato sauce and remaining cup mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with non-stick spray and cover uncooked lasagna, spray-side down. Bake covered until bubbly, about 45 minutes. Remove foil from lasagna and increase heat to 450. Cook until cheese browns, about 12 minutes.
6. Let stand for 15 minutes before cutting. Serve warm, garnished with basil.
See more: Pasta, Main, Dinner, Vegetables, Vegetarian, Healthy