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
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
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.
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.