This Lasagna is low in fat/calories and it's absolutely delicious! Very comforting without that heavy feeling after you've eaten it. Enjoy!!!

Gallery

Recipe Summary

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375

    Advertisement
  • Sautee mushrooms in olive oil with the thyme until soft. Set aside

  • In a bowl, mix together milk, ricotta and eggs.

  • Once mixed, add in spinach, 1 cup mozzarella, the Parmesan cheese, oregano, basil. Stir well. salt, pepper

  • In a 9x13 baking pan, put one cup of sauce over the bottom.

  • Then place 4 noodles (overlapping slightly) across pan

  • spread half the ricotta mixture over the noodles, then spread half the mushroom mixture and 1 1/2 cups of sauce

  • Repeat : Place 4 noodles, the rest of the ricotta mixture and the rest of the mushrooms and 1 1/2 cups of sauce

  • After you put the last 1 1/2 cups of sauce, put the last 4 remaining noodles across, pour another cup or so of sauce and spread mozzarella over the top. (You can use a cup or more, depending on your tastes)

  • Take a sheet of aluminum foil, spray one side with non stick cooking spray. Put the foil over the pan cooking spray side down.

  • Bake 45 minutes

  • After 45 minutes, take off foil, increase heat to 450 for 10-15 min or until the cheese is brown. DONE! Easy!!!

  • NOTE: Last time I added with the mushrooms some sauteed zucchini and squash! I think you can add whatever other vegetables you like and it will always come out a winner.

Advertisement