Dinner

Mushroom and Vegetable Lasagna is for Dinner.

Mushroom and Vegetable Lasagna takes 30 minutes to prepare.

Mushroom and Vegetable Lasagna takes 60 minutes to cook.

Mushroom and Vegetable Lasagna makes 6 servings.

The ingredients for Mushroom and Vegetable Lasagna are:

Whole Wheat Lasagna Noodles, Oven Ready, No Boil (such as Gia Russa), 7 or 8 noodles

1 Jar (24oz) Spaghetti Sauce (your preference, I like a mushroom marinara sauce)

1 Egg

1 lb. Ricotta Cheese, fat free or part skim

1 C Shredded Mozzarella (2%)

1/4 C Reduced Fat Grated Parmesan

1/2 T Dried Parsley

5 Asparagus Spears or 1 zucchini, chopped finely

8 large baby bella mushrooms, sliced

4 oz. fresh Baby Spinach, stems removed

1 T Extra Virgin Olive Oil

1 Clove Minced Garlic

Additional parmesan or romano cheese.

Here is how you make Mushroom and Vegetable Lasagna:

1. Heat oven to 400 deg. Spray 8x8 inch glass baking dish with Pam.2. In a bowl, combine ricotta, mozzarella, parmesan, egg and parsley, set aside.3. In a large skillet, heat olive oil and saute garlic, add veggies (except spinach) and gently saute for 2-3 minutes. Do not overcook, as veggies will continue to cook while baking. Remove from heat and set aside. 4. Remove noodles from box, DO NOT BOIL.5. To assemble, cover the bottom of the baking dish with 1/4 C sauce.6. Layer 2 uncooked noodles, 1/3 ricotta mixture, 1/3 veggies, 1/3 fresh spinach. Drizzle 1/4 C sauce over veggies. Create the next layer beginning with the pasta sheets. Gently press down on each layer until completed. Repeat layering instructions until you have created 3 layers. Top with sauce.7. Cover with tin foil and take 45 minutes or until hot and bubbly.8. Remove from the oven and let stand for 15 minutes before cutting or serving. 9. Add additional cheese on top when serving. Enjoy!!Serves 5-6 people. Note: The nutritional information here does not reflect correctly. The sodium content is fairly low, watch the marinara sauce you choose. Also, using fat free, 2% or reduced fat cheese will change the calorie and fat counts also. This really is a healthy meal!Number of Servings: 6Recipe submitted by SparkPeople user JGLISSMAN.

The nutritional information for Mushroom and Vegetable Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 341.0

• Total Fat: 18.2 g
• Cholesterol: 72.4 mg
• Sodium: 1,060.8 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 4.3 g
• Protein: 19.3 g

Mushroom and Vegetable Lasagna is Italian cuisine.

The dietary needs meet for Mushroom and Vegetable Lasagna is Low Fat