This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Life is a combination of magic and pasta."
-Fellini, Italian Filmmaker
There’s no doubt that lasagna takes some time to make but it is worth it. Having a bunch of leftovers doesn’t hurt at all, either. Roasting the veggies first brings out their rich flavors.
Servings: 8 | Serving size: 1/8th lasagna
Cooking Time: 120 Minutes
Leftovers are great. Freezes fairly well but it’s best to divide individual servings into zipper bags.
Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|spray olive oil|
|1 lb||crimini mushrooms (quartered)|
|1/2 cup||shallots (minced)|
|1 lb||frozen chopped spinach|
|15 ounces||reduced-fat ricotta cheese|
|1 ounce||Pecorino-Romano (grated)|
|2 Tbsp||flat leaf parsley|
|2 Tbsp||fresh oregano|
|2 Tbsp||fresh rosemary|
|2 Tbsp||fresh thyme|
|2 1/2 cups||tomato sauce|
|9 ounces||no-boil lasagna noodles|
|1 ounce||Parmigiano-Reggiano (grated)|
|6||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.
Serving size: 1/8th pan
|Calories 380||Calories from Fat 112|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 7g||34%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 43g||14%|
|Dietary Fiber 6g||26%|
|Vitamin A 151%||Vitamin C 52%|
|Calcium 55%||Iron 30%|
|Vitamin K 234 mcg||Potassium 1038 mg|
|Magnesium 113 mg|