Beef / Pork

Spinach and Mushroom Veggie Lasagna takes several minutes to prepare.

Spinach and Mushroom Veggie Lasagna takes several minutes to cook.

Spinach and Mushroom Veggie Lasagna makes 8 servings.

The ingredients for Spinach and Mushroom Veggie Lasagna are:

Mushrooms, 1 1/2 lbs, sliced
Ricotta Cheese, part skim milk, 15 oz
Milk, 2%, .75C
Eggs, 2 large
Mozzerella Shredded, 3 cup
Parmesan Cheese, .75 cup
Spinach, frozen, 1 package (10 oz)
Prego 100% Heart Smart Traditional Sauce, 3.5 cup
*Barilla No Boil Lasagna Noodles, 3pcs, 4 serving
1 tsp dried Thyme
Salt
Pepper
1/3 C Fresh chopped Basil

Here is how you make Spinach and Mushroom Veggie Lasagna:

1. Saute Mushrooms with salt and thyme in cooking spray about 10 min.2. Combine ricotta, milk, and eggs. Stir. Add 1C mozzerella, parmesan, spinach, basil; season with salt and pepper.4. Spread 1C tomato sauce in the bottom of a 9 x 13 pan. Layer 4 sheets lasagna on top, slightly overlapping. Spread 1/2 ricotta mixture on the noodles, cover with 1/2 the mushrooms. Top with 1/2C tomato sauce. Repeat one more layer. Top with remaining pasta sauce and mozzerella cheese.Bake covered at 375 about 45 min, uncover and increase oven to 450. cook until cheese browns about 10-12 minutes. Remove from oven and let stand for 15 minutes before cutting. Serving Size: Makes 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user ELIZABETH_78.

The nutritional information for Spinach and Mushroom Veggie Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 444.6

• Total Fat: 20.3 g
• Cholesterol: 127.3 mg
• Sodium: 917.9 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 5.2 g
• Protein: 31.0 g