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Spinach and Mushroom Lasagna
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Spinach and Mushroom Lasagna
Recipe Amount:
12 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
399
One of our favorite lasagna recipes - we stopped making the traditional filling with ground beef after our family ate this meatless version. This recipe was adapted from The Best of Italy, a mini cookbook that showed how simple recipes could be absolutely delicious with fresh ingredients.
Ingredients
- 3 Cups Homemade Tomato Sauce
- 2 Cups Bechamel Sauce
- 2 Onions - Chopped
- 2 lbs Mushrooms - Sliced
- 12 Garlic Cloves - 1 large bulb - Minced
- 2 Tsp Fresh Oregano Leaves - 5 sprigs, chopped
- 2 lbs Spinach - Washed, trimmed, chopped
- 1/2 Cup Fresh Basil - Chopped (can substitute Italian parsley)
- 1/2 lb Lasagna Sheets - 9 sheets, cooked
- 3/4 lb Low Moisture Mozzarella Cheese - Grated
- 3/4 Cup Grated Parmesan Cheese
- 1/4 Tbl Black Pepper
Preparation
Step 1:
Prepare tomato sauce. Simmer until it reaches the desired consistency
Step 2:
Prepare the bechamel sauce.
Step 3:
To make the vegetable filling: Saute the onions in a large saucepan on medium heat. When the onions are translucent, add the mushrooms, garlic and oregano. Â When the water has evaporated from the pan, add the spinach. Â Cook until all water has evaporated and turn off the heat. Â Stir in the bechamel sauce and basil.
Step 4:
Preheat the oven to 400F degrees. To assemble the lasagna, on the bottom of a 13 x 9 inch pan, pour half the marinara sauce. Next lay the lasagna noodles. Spread half the vegetable filling on top of the noodles. Sprinkle â…“ of the Mozzarella and â…“ of the Parmesan cheeses. Layer with more lasagna noodles. Spread the rest of the vegetable filling. Sprinkle half of the remaining (â…“ of the total) Mozzarella and Parmesan cheeses. Layer with the remaining lasagna noodles, then the rest of the marinara, then the rest of the cheese. Bake for 35 minutes until bubbling and golden brown. Rest for 10 minutes and serve.
Step 5:
Step 6:
Variations
Additional Notes
The key to reducing the sodium for this recipe was using a bechamel sauce instead of a ricotta cheese mixture. Ricotta has much more sodium than a homemade bechamel sauce. This is definitely a weekend recipe where you have extra time to make the sauces.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
341
Fat (g):
14
Cholesterol (mg):
26
Sugar (g):
11
Protein (g):
20
Fiber (g):
5
Sodium (mg):
399
Potassium (mg):
1182
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