Spinach Mushroom Lasagna (Ovo Lacto) Recipe
Servings: 6
Ingredients
- 3 c. Crushed fresh or possibly low-sodium
- Â Â Canned tomatoes
- 1/2 c. Minced mushrooms
- 1/2 c. Minced red bell pepper
- 1/2 c. Minced carrot
- 1/2 c. Minced onion
- 1/2 c. Red wine or possibly red grape juice
- 2 Tbsp. Honey
- 1/2 tsp Dry basil leaves
- 1/2 tsp Dry rosemary leaves
- 1/2 tsp Dry oregano leaves
- 1/2 tsp Dry thyme leaves
- 1/4 tsp Black pepper
- 4 x Egg whites, lightly beaten
- 1Â 1/2 c. Nonfat ricotta cheese or possibly
- Â Â Cottage cheese
- 8 ounce Lasagna noodles, cooked al
- Â Â Dente and well liquid removed
- 1 lb Fresh spinach, well washed,
- Â Â Liquid removed and minced
- 4 ounce Nonfat mozarella cheese,
- Â Â Grated
Directions
- 1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or possibly grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 min.
- 2. Preheat oven to 350 degrees.
- 3. Mix together the egg whites and the ricotta or possibly cottage cheese. Set aside.
- 4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles.
- Spread ricotta-egg mix over noodles and top with a layer of spinach.
- Add in another layer of noodles, another layer of sauce, and finish with grated mozzarella.
- 5. Bake for 35 min. Let stand for 15 min before cutting.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 66 | 22% |
| Total Fat 7.35g | 9% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 145mg | 6% |
| Potassium 614mg | 18% |
| Total Carbs 42.8g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 9.21g | 6% |
| Protein 14.16g | 23% |
