PASTA--Spinach and Mushroom Lasagna

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* Exported from MasterCook *

 

Spinach-and-Mushroom Lasagna

 

Recipe By :

Serving Size : 9 Preparation Time :0:00

Categories : April '97 Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 (8-ounce) package uncooked lasagna noodles

1 teaspoon olive oil

7 cups sliced mushrooms (about 2 [8-ounce]

packages)

3 cups sliced shiitake mushroom caps (about 2 [3

1/2-ounce] packages)

1/2 teaspoon ground nutmeg

3 garlic cloves -- minced

2 (15-ounce) containers light Ricotta cheese

2 (10-ounce) packages frozen chopped spinach -- thawed,

drained, and squeezed dry

1/4 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning

1 teaspoon pepper

3 large egg whites

1 (25.5-ounce) bottle fat-free marinara sauce

Cooking spray

3 cups (12 ounces) shredded part-skim Mozzarella

cheese

2 tablespoons grated Parmesan cheese

Fresh oregano leaves (optional)

 

Cook lasagna noodles according to package directions, omitting salt and

fat. Drain; set aside 9 noodles.

 

Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3

minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

 

Combine Ricotta and next 5 ingredients (Ricotta through egg whites); set

aside.

 

Preheat oven to 375º.

 

Spread 1/2 cup marinara sauce in bottom of a 13 × 9-inch baking dish

coated with cooking spray. Arrange 3 lasagna noodles over sauce; top

with half of Ricotta cheese mixture, half of mushroom mixture, 1 1/2

cups sauce, and 1 cup Mozzarella cheese. Repeat layers, ending with

noodles. Spread 1/2 cup sauce over noodles.

 

Cover and bake at 375º for 40 minutes. Uncover; sprinkle with remaining

1 cup Mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand

10 minutes before serving. Garnish with oregano leaves, if desired.

 

Source:

" Cooking Light, April 1997, p.180 "

Copyright:

" © Cooking Light "

T(Cooking Time):

" 0:40 "

 

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Per serving: 372 Calories (kcal); 12g Total Fat; (27% calories from

fat); 30g Protein; 39g Carbohydrate; 23mg Cholesterol; 655mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 306 986 4977 4197 0 0 26426 20077 0 0 0 0 0 4103 921 1034

1016