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Vegetarian Lasagna

Servings = 8 | Serving size =1/8th lasagna

Leftovers are great. Freezes fairly well but it’s best to divide individual servings into zipper bags.

Serve with Caesar Salad

1 lb	eggplant
	spray olive oil
1 lb	crimini mushrooms
1/2 cup	shallots
1 lb	frozen chopped spinach
15 ounces	reduced-fat ricotta cheese
1 ounce	Pecorino-Romano
2 Tbsp	flat leaf parsley
2 Tbsp	fresh oregano
2 Tbsp	fresh rosemary
2 Tbsp	fresh thyme
2 1/2 cups	no-boil lasagna noodles
9 ounces	Parmigiano-Reggiano
1 ounce	one-ounce slices part skim milk mozzarella

Preheat the oven to 350°F.

Slice the eggplant lengthwise about 1/2 inch thick. Lay the slices on a cookie sheet and spray lightly with olive oil. Place the cookie sheet in the preheated oven.

Turn the eggplant once after they have cooked for ten minutes and let bake for ten minutes longer.

While the eggplant is cooking, quarter the mushrooms and mince the shallots. Place them in a large non-stick skillet.

After the eggplant is removed from the oven, place the mushrooms and shallots in the oven and increase the temperature to 425°F.

Open the oven and stir the mushrooms about every 5 minutes. They will take about 15 – 20 minutes to cook.

While the mushrooms are cooking and the eggplant is cooling, place the spinach in a strainer and press with a rubber spatula until there is no excess water left. Place the spinach in a bowl with the ricotta cheese and Pecorino-Romano.

The mushrooms are done when they have shrunk by about half and there is very little water in the bottom of the pan. They should be a roasted brown color. Remove them and let cool.

Reduce the heat of the oven to 375°F.

Mince the herbs and add them to the spinach and fold together.

Fold the cooled mushrooms into the spinach. Fold the ricotta cheese into the spinach until well blended.

Place about 1/3 of the jar of tomato sauce in the bottom of a 2 quart oblong pan.

Top with 7 lasagna noodles. Top the noodles with the cooked eggplant and then another third of the tomato sauce. Top this with the grated Parmigiano-Reggiano and then another layer of 5 lasagna noodles.

The next layer is the spinach and mushroom mixture. Press down lightly so that it covers the pan. Top the spinach with another 5 lasagna noodles and then the last 1/3 of the tomato sauce.

Place 6 ounces mozzarella of slices on top of the tomato sauce and then cover with foil.

Bake for 50 minutes covered and then ten minutes uncovered. Turn on the broiler for the final 3 or 4 minutes to lightly brown the cheese.

Nutrition Facts

Serving size: 1/8th pan | Servings 8

Calories 380 | Calories from Fat 112

Amount Per Serving (% Daily Value)

Total Fat 13g (20%) | Saturated Fat 7g (34%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 34 mg (11 %) | Sodium 575 mg (24 %)

Total Carbohydrates 43g (14%) | Sugars 8g

Dietary Fiber 6g (26%) | Protein 26g

Vitamin A 151% | Vitamin C 52 % | Calcium 55% | Iron 30%

Vitamin K 234 mcg  | Potassium  1038 mg | Magnesium  113 mg