Vegetarian Lean Lasagna Recipe

 

vegetarian-lean-lasagna

Vegetarian Lean Lasagna

Happy Monday!  Another Meatless Monday recipe idea to solve that “What’s For Dinner?” question.

This recipe is loaded with nutrients, low in fat, but tastes great. 

I have served this on countless occasions and been asked for the recipe time & time again. Here’s what you need to make this tasty Lean Vegetarian Lasagna

Ingredients:

12 oz chopped mushrooms

3 cups prepared tomato sauce

1 tsp dried basil

1 tsp dried parsley

1 tsp dried oregano

1/2 medium-sized yellow onion

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

6 cups chopped fresh spinach

2 cups fat-free ricotta cheese

1/4 teaspoon nutmeg

9 lasagna noodles

2 cups shredded part-skim mozzarella

Canola-oil cooking spray

To prepare:

Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion over low heat for 2 minutes.  Add tomato sauce, all spices and mushrooms and simmer until mushrooms are cooked down. Remove pan from heat. 

In a bowl, combine chopped spinach with ricotta cheese and nutmeg. Bring a large pot of salted water to boil. Cook pasta to al dente. Drain and rinse noodles under cool water. 

To assemble:

Coat a 9″ x 13″ baking dish with cooking spray. Arrange 3 lasagna noodles on the bottom of the dish. Spread a layer of the ricotta/spinach mixture, then a layer of tomato sauce, then one-third of the mozzarella. Repeat layers, ending with a layer of mozzarella on top. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes.

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