Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Noodle layer:
12 ounces lasagna noodles -- (16 sheets) cooked
and drained according to package
instructions
Nonstick cooking spray
Spinach layer:
1 bag frozen leaf spinach -- (16-ounce) thawed
and drained
1 teaspoon olive oil
1 medium onion -- chopped (about 1
1/4 cups)
3 cloves garlic -- crushed through a
press (about 1 teaspoon)
2 green onions -- chopped
3/4 teaspoon salt
1/2 teaspoon thyme leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
Mushroom layer:
2 cups sliced button mushrooms
1 package portabella mushrooms -- (6-ounce) sliced
(about 3 cups)
2 teaspoons olive oil
1 clove garlic -- crushed through a
press
1/4 teaspoon salt
1/4 teaspoon Italian herb seasoning
1 jar roasted -- (7-ounce) peeled
fancy Italian sweet red peppers, drained
and chopped
Ricotta Layer:
1 container low-fat ricotta cheese -- (15-ounce)
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
Tomato Layer:
2 cans peeled -- (14 1/2-ounce)
chopped tomatoes, Italian recipe or plain
1 teaspoon Italian herb seasoning
1/2 teaspoon sugar
Topping:
2 cups low-fat shredded mozzarella cheese |
Preparation:
Heat the oven to 350. Lightly coat a 9-by-13-inch baking dish with nonstick
cooking spray or coat two 8-by-8-by-2 1/4-inch baking pans with nonstick
cooking spray. Set aside while preparing vegetable layers.
Remove the cooked lasagna noodles from the boiling water and place them on a
baking sheet between layers of wax paper or aluminum foil. The wax paper or
foil will keep the noodles from sticking to each other.
To prepare the spinach layer, squeeze any excess water out of the spinach.
Heat 1 teaspoon of olive oil in a 12-inch nonstick skillet. Saute the
spinach, onion, garlic and green onions over medium-low heat for 6 to 7
minutes, until the vegetables are soft. Stir in the salt, thyme leaves,
nutmeg and black pepper. Transfer to the bowl of a food processor or blender
and puree until smooth. Transfer to a bowl to cool.
To prepare the mushroom layer, heat the remaining 2 teaspoons of olive oil
in the same 12-inch nonstick skillet. Saute the mushrooms and the portabella
mushrooms over medium-low heat for 10 to 12 minutes, until the mushrooms are
dark and all the moisture has evaporated. Stir in the garlic, salt, and
Italian herb seasoning and cook for 1 more minute. Add the chopped, peeled
roasted red pepper and allow to cool while preparing the remaining layers.
To prepare the ricotta layer, stir together the low-fat ricotta cheese,
nutmeg and Parmesan until thoroughly mixed. Set aside.
To prepare the tomato layer, stir together the peeled, chopped tomatoes, the
Italian herb seasoning and the sugar. Set aside.
To assemble the lasagna, cover the bottom of the prepared baking dish with
three or four cooked noodles. Spoon approximately half of the tomato layer
over the noodles, then spread the spinach layer over the tomatoes. Sprinkle
lightly with 1/2 cup of the mozzarella cheese.
Layer more cooked noodles over the mozzarella cheese and spread the
mushrooms and red pepper on top. Layer three or four more noodles on top and
spread the ricotta mixture on top. Cover with remaining noodles. Spoon
remaining tomatoes over the noodles and top with remaining mozzarella
cheese. Bake for 40 minutes or until brown on top and bubbling. Allow to
rest 10 to 15 minutes before cutting. The lasagna can be prepared up to
three days in advance and reheated for 20 to 25 minutes in a 350-degree oven
before serving. It also can be frozen for up to 12 weeks. Allow to thaw
overnight in the refrigerator and bake 20 to 25 minutes, or until hot, in a
350-degree oven. |
