Spinach & Mushroom Lasagna

Spinach & Mushroom Lasagna

Health Rating
Prep Cook Ready in Servings
10 min 55 min 1 h 5 min 8
add
more

Ingredients


1 bag(s) Baby spinach (washed and dried)
1/4 tsp Black pepper
1 tbsp Extra virgin olive oil
1 cup, crumbled Feta cheese, low fat
3 clove(s) Garlic (minced)
2 cup, shredded Mozzarella cheese, partially skimmed
1 medium Red onion (diced)
1 container (475g) Ricotta cheese (skimmed milk)
1 can(s) (16 oz) Tomato sauce, canned
4 cup White mushrooms
9 noodle(s) lasagna noodle, whole-wheat, dry

Instructions


Preheat oven to 375º F (190º C).

Cook the lasagna noodles according to package directions. Drain and set aside.

To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.

To make the lasagna: Line the bottom of a 9x13 inch baking dish with 3 noodles. Top with ½ of the ricotta cheese, ½ of the sauce and ½ of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.

Bake for 30 minutes or until the cheese is starting to brown.

Nutrition Facts

Per Portion

Calories 339
Calories from fat 130
Calories from saturated fat 72
Total Fat 14.5 g
Saturated Fat 8.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.0 g
Cholesterol 55 mg
Sodium 848 mg
Potassium 693 mg
Total Carbohydrate 29.0 g
Dietary Fiber 4.1 g
Sugars 6.1 g
Protein 23.2 g

Dietary servings

Per Portion


Grain 0.9
Milk Alternative 1.2
Vegetables 2.4

Energy sources


Pygal 34% 457.149278515 153.190296286 38% 361.415560235 280.759437374 27% 313.455626223 137.799398442 34% 38% 27% Carbohydrates Fat Protein
Recipe from: Eat Right Ontario
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada