YOU WILL LOVE THIS RECIPE! Step-by-step instructions will help you create this fabulous dish with minutes to spare!
Ingredients: - 1 pound multi-grain or whole wheat lasagna noodles
- 4 teaspoons olive oil
- 4 cloves garlic, minced (optional: dry garlic)
- 1 pound mushrooms, sliced
- salt to taste
- freshly ground black pepper
- 1/4 teaspoon dried oregano
- 4 bunches fresh spinach, washed and stemmed
- 2 cups low-fat or fat-free ricotta cheese
- pinch of nutmeg
- 2 cups basic tomato sauce, homemade, jarred or canned (optional: canned tomatoes with green peppers and celery added)
- 1 cup shredded low-fat mozzarella cheese (not fat free)
- 1/2 cup Italian breadcrumbs
Step One - Bring a large pot of well salted water to a boil and prepare a large bowl of ice water.
- Add the lasagna noodles to the boiling water and cook until they are just "al dente."
- Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels.
Step Two - Heat 2 teaspoons of olive oil in a nonstick pan over medium-high heat.
- Add the mushrooms, season with salt, pepper and oregano and cook for two minutes.
- Add half of the garlic and cook until the mushrooms are browned on the edges.
- Set the mushrooms aside in a strainer to allow the excess liquid to drain.
Step Three - Wipe the inside of the pan with a paper towel and heat the remaining olive oil in it over medium-high heat.
- Add the garlic, salt and pepper and cook for 30 seconds. (It's easier to distribute the salt and pepper in the oil before adding the spinach).
- Add the spinach (with the water that clings to it) and cook until it is just wilted.
- Set the spinach in a strainer to allow the excess liquid to drain.
Step Four - Preheat the oven to 325°F
- In a medium bowl, season the ricotta cheese with salt, pepper and nutmeg. Don't leave out the nutmeg!
Step Five - Cover the bottom of a large baking dish that is at least 2 inches deep with a thin coat non-stick spray and a thin layer of tomato sauce.
- Line the dish with a single layer of lasagna noodles.
- Spread 1/3 of the ricotta mixture over the noodles and sprinkle with some of the mozzarella cheese.
Step Six - Spread all of the mushrooms over the cheese and sprinkle with a few tablespoons of breadcrumbs.
- Repeat with another layer of noodles, cheeses, the spinach mixture and breadcrumbs.
- Continue with another layer of noodles, the remaining ricotta, a sprinkling of mozzarella and the remaining tomato sauce.
- Finish with a final layer of noodles sprinkled with the remaining mozzarella and breadcrumbs.
Step Seven - Cover with foil (spray foil with non-stick spray) and bake the lasagna for 35 minutes at 325°F.
- Remove foil and continue to bake until the top is golden brown, about 5-10 minutes more.
- Let stand for at least 15 minutes before cutting into squares and serving.
- Voila! Now eat and enjoy this superb dish!
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