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Ingredients
- 4 cups spinach (or two frozen spinach boxes)
- 2 cups sliced mushrooms
- 1/2 cup pesto
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
- 2 cups fat-free ricotta cheese
- 1 large egg, lightly beaten
- 3/4 cup grated Parmesan cheese
- 1 bottle tomato-basil pasta sauce
- 1 tin of crushed tomatoes
- 1 tub of tomato paste
- Cooking spray
- 1 packet of precooked lasagna sheets
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. If frozen, reheat in microwave. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.
Spread 1 cup pasta sauce mixture in the bottom of a baking dish. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on 180 for approx. 45 mins.
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