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Ingredients
- 1 quart spaghetti sauce
- 1/2 cup water
- 2 cup ricotta cheese, non fat
- 2 egg
- 1/2 tsp pepper
- 8 lasagne noodles, uncooked, Dreamfields
- 1/2 lb mozzarella cheese
- 14 ounces mushroom fresh sliced
- 4 ounces fresh spinach
- 1 tablespoon EVOO
- Servings: 9
- Nutrition Facts
- Serving size: 1/9 of a recipe (10.5 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 444.01
- Calories From Fat (39%) 175.22
- % Daily Value
- Total Fat 14.78g 23%
- Saturated Fat 6.21g 31%
- Cholesterol 87.38mg 29%
- Sodium 784.64mg 33%
- Potassium 694.26mg 20%
- Total Carbohydrates 22.06g 7%
- Fiber 1g 4%
- Sugar 12.12g
- Protein 20.2g 40%
- Tips
- Amounts are approximate. More of anything never hurt this recipe! The brand of sauce is essential. Prego is best in my opinion. I gave the recipe to Edith and she complained that it didn't taste as good. She used another brand.
- Reviews
- 5 stars - Just excellent! And one of the easiest things I make. People are amazed! - ME 1/21/2007
Details
Preparation
Step 1
1. Saute sliced mushrooms in EVOO. In a large measuring cup combine the sauce and the water. Combine the ricotta cheese with the egg and pepper. Spoon 1/2 cup of the sauce in the bottom of a rectangular baking dish, suitable for the microwave. Place a layer of the uncooked noodles in the bottom of the dish. Using a small spatula, spread the ricotta mixture over the noodles. Add half of the sauteed mushrooms and half of the spinach leaves, Sprinkle with the mozzarella cheese and then 1/2 of the sauce. Repeat, forming two layers. Cover completely with plastic wrap. Cook on high power for 8 minutes and at 50% power for 30-32 mins. or until noodles are tender. If using a 1000 watt oven cook 70% power and 40% power for same times. Sprinkle with the Parmesan Cheese and recover. Let stand for 15 mins. before serving. Alternately, bake at 350F for 1 hour. Let stand 10 minutes before cutting into portions. Serve with a green salad and garlic bread.
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