Cass's Fantastically Yumm-O Mushroom Spinach Lasagna |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My husband and I LOVE this recipe because it's a vegetarian lasagna that is so good you never miss the meat. Easy to throw together but has great complicated taste! Ingredients:
8 ounces fresh mushrooms, washed, stems removed, sliced (or 2-4oz cans mushrooms) |
1/2 medium onion, diced |
2 teaspoons garlic powder |
2 tablespoons olive oil |
1 1/2 cups 1% fat cottage cheese |
1/3 cup grated parmesan cheese |
1 (10 ounce) package frozen spinach, thawed, drained, squeezed dry and chopped |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon black pepper |
9 whole wheat lasagna noodles, cooked al dente |
1 1/2 cups marinara sauce, of your choice |
1 cup shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. In a large skillet heat olive oil over medium heat. Saute onions, mushrooms, and garlic powder until tender and wilted. About 3-5 minutes. Drain extra liquid if necessary.
3. In mixing bowl, mix together cottage cheese, parmesan cheese, spinach, oregano, basil and pepper until well combined and spinach is evenly distributed.
4. Coat a 9 square baking dish with cooking spray.
5. Put a small amount of marinara sauce in the bottom of your baking dish (2-3 tablespoons).
6. Cover with 3 lasagna noodles trimmed to size.
7. Next, layer 1/2 of the mushroom/onion mixture.
8. Then layer 1/2 the cottage cheese mixture (there is a lot, this will be a thick layer). Then 1/3 of the remaining marinara and 1/4 c of the mozzarella.
9. Repeat once more.
10. Cover final layer with 3 remaining noodles, then the rest of the marinara and the rest of the mozzerella.
11. Bake at 350° for 35 minutes.
12. Turn oven up to 450° and cook for 5-10 more minutes until cheese is brown and bubbly.
13. Let sit 10 minutes before cutting.
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