Spinach-Mushroom Lasagna (Ovo Lacto)
Yield
6 servingsPrep
40 minCook
35 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
tomatoes
canned, crushed, fresh or low-sodium |
|
| ½ | cup |
mushrooms
chopped |
*
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
carrots
chopped |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
red wine
or red grape juice |
*
|
| 2 | tablespoons |
honey
|
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
rosemary leaves
leaves, dried |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
egg whites
lightly beaten |
*
|
| 1 ½ | cups |
ricotta cheese
nonfat or cottage cheese |
|
| 8 | ounces |
lasagna noodles
cooked al,dente and well drained |
|
| 1 | pound |
spinach
fresh, well washed,, drained and chopped |
|
| 4 | ounces |
mozzarella cheese
nonfat, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
tomatoes
canned, crushed, fresh or low-sodium |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
red wine
or red grape juice |
*
|
| 3E+1 | ml |
honey
|
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
rosemary leaves
leaves, dried |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
egg whites
lightly beaten |
*
|
| 355 | ml |
ricotta cheese
nonfat or cottage cheese |
|
| 231.2 | ml/g |
lasagna noodles
cooked al,dente and well drained |
|
| 453.6 | g |
spinach
fresh, well washed,, drained and chopped |
|
| 115.6 | ml/g |
mozzarella cheese
nonfat, grated |
|
Directions
- Place tomatoes, mushrooms, red peppers, carrots, onion, wine and black pepper in a large, heavy saucepan.
Simmer for 20 minutes.
Preheat oven to 350℉ (180℃).
Mix together the egg whites and the ricotta or cottage cheese. Set aside.
To assemble, place a layer of tomato sauce in the bottom of a pan.
Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.
- Bake for 35 minutes. Let stand for 15 minutes before cutting.
