Spinach & Mushroom Lasagna

11 65 334
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 8
Spinach & Mushroom Lasagna
Health Rating


1 bag(s) Baby spinach (washed and dried)
1 dash 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


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 334
Calories from fat 131
Calories from saturated fat 72
Total Fat 14.5 g
Saturated Fat 8.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.0 g
Cholesterol 55 mg
Sodium 848 mg
Potassium 729 mg
Total Carbohydrate 29.4 g
Dietary Fiber 4.2 g
Sugars 6.3 g
Protein 23.6 g

Dietary servings

Per Portion

Grain 0.9
Milk Alternative 1.2
Vegetables 2.6

Energy sources