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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I saved this one from an advertisement in cooking Light Magazine. I haven't tried it yet, but it sounds great. Ingredients:
4 cups marinara sauce |
1 1/2 cups water |
1/2 cup white wine |
11 no-boil lasagna noodles |
cooking spray |
2 (6 ounce) packages fresh baby spinach |
1 1/2 cups fresh button mushrooms, quartered |
1/2 teaspoon salt |
2 garlic cloves, minced |
3 tablespoons fresh oregano |
3 tablespoons fresh lemon juice |
1/4 teaspoon crushed red pepper flakes |
1 (32 ounce) container part-skim ricotta cheese |
1 large egg |
1/2 cup grated parmesan cheese |
1/2 cup part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 400.
2. Combine the first 3 ingredients, spread 1 1/2 cup sauce mixture over the bottom of a 13x9 baking dish. Place 3 noodles over sauce in baking dish.
3. Heat a large nonstick pan over medium-high heat, coat pan with cooking spray. Add spinach to pan, saute 4 minutes or until wilted. Transfer spinach to a large bowl.
4. Return pan to heat, coat with cooking spray. Add mushrooms and 1/4 tsp salt to pan, saute 10 minutes or until liquid evaporates. Add garlic, saute 1 minute.
5. Add mushroom mixture, remaining 1/4 tsp salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well.
6. Spread 1/2 of ricotta mixture over noodles, top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles.
7. Pour remaining sauce mixture over noodles.
8. Bake, uncovered, at 400 for 40 minutes. Combine Parmesan and mozzarella cheeses. Sprinkle evenly over lasagna, bake an additional 15 minutes or until cheese is melted.
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