Spinach-and-Mushroom Lasagna

By Lv2Cook

Ingredients

• 1 (8-ounce) package uncooked lasagna noodles
• 1 teaspoon olive oil
• 7 cups sliced mushrooms (about 2 [8-ounce] packages)
• 3 cups sliced shiitake mushroom caps (about 2 [3 1/2-ounce] packages)
• 1/2 teaspoon ground nutmeg
• 3 garlic cloves minced
• 2 (15-ounce) containers light Ricotta cheese
• 2 (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1 teaspoon pepper
• 3 large egg whites
• 1 (25.5-ounce) bottle fat-free marinara sauce
• Cooking spray
• 3 cups (12 ounces) shredded part-skim Mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Fresh oregano leaves (optional)

Details

Servings 1

Preparation

Step 1

Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.

Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

Combine Ricotta and next 5 ingredients (Ricotta through egg whites); set aside.

Preheat oven to 375º.

Spread 1/2 cup marinara sauce in bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of Ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup Mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.

Cover and bake at 375º for 40 minutes. Uncover; sprinkle with remaining 1 cup Mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.