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Mushroom & Spinach Lasagna

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 medium sweet red bell peppers
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½ medium onions
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2 medium garlic cloves
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4 medium tomatoes
raw
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teaspoon thyme
ground
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½ cup vegetable stock
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teaspoon red hot pepper sauce
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1 medium onions
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1 teaspoon balsamic vinegar
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3 medium tomatoes
raw
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4 medium garlic cloves
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6 ounces mushrooms
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1 cup ricotta cheese
skim
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2 ounces swiss cheese
low fat
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¼ cup basil
fresh
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1 pound spinach
fresh
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1 tablespoon parsley leaves
fresh
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6 ounces lasagna noodles
spinach
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4 ounces Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
2 medium sweet red bell peppers
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0.5 medium onions
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2 medium garlic cloves
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4 medium tomatoes
raw
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0.6 ml thyme
ground
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118 ml vegetable stock
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0.6 ml red hot pepper sauce
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1 medium onions
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5 ml balsamic vinegar
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3 medium tomatoes
raw
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4 medium garlic cloves
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173.4 ml/g mushrooms
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237 ml ricotta cheese
skim
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57.8 ml/g swiss cheese
low fat
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59 ml basil
fresh
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453.6 g spinach
fresh
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15 ml parsley leaves
fresh
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173.4 ml/g lasagna noodles
spinach
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115.6 ml/g Parmesan cheese
grated
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Directions

Sauce Use the first 8 ingredients to make the sauce.

Roast the red peppers, and all the onions and garlic.

To roast onion and garlic in a microwave: Place an unpeeled onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves.

Combine peppers, onion, garlic, tomato (peeled, seeded and diced), thyme and stock in a sauce pan; simmer for 15 minutes.

Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree.

Set aside.

Lasagna: Cook lasagna noodles per instructions, drain and rinse with cold water.

Wash spinach leaves and steam. Chop coarsely.

In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes.

Let cool then add ricotta cheese, swiss cheese, basil, parsely, salt and pepper.

Mix well.

In an oiled 9X13 baking dish , put down a layer of noodles.

Top with a layer of spinach, then onion-and-tomato mixture, then parmesan.

Repeat layers until all ingredients are gone.

Bake in a 350℉ (180℃) oven for 40 minutes.

Serve with tomato-red bell pepper sauce on top.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 8936% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 110mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 12g
Vitamin A 97% Vitamin C 77%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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