Recipe by: Kristin M. MacDonald, MS, RD, LDN
Owner, Healthy Appetites Nutrition Counseling, L.L.C.
This recipe, a spin on a classic Italian dish, is made lighter with layers of a fresh vegetable sauce. Classic pasta, cheese and tomatoes bring the dish together for a delicious meal any night of the week.
- 15 ounces ricotta cheese
- ¼ cup shredded parmesan cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning blend
- 1 egg, beaten
- 1 pound white mushrooms, sliced
- 2 red peppers, sliced
- 2 small onions, peeled and sliced
- 10 ounces baby spinach leaves
- 3 cloves garlic, chopped
- 3 teaspoons olive oil
- 16 ounces shredded mozzarella cheese
- 9 to 18 oven-ready lasagna noodles (depending on length of noodle; enough noodles for 3 layers)
- 2 jars tomato sauce
- Preheat oven to 350 ℉.
- Combine ricotta, parmesan, salt, pepper, Italian seasoning and egg in a small mixing bowl. Set aside.
- Sauté mushrooms, peppers and onions in olive oil until slightly tender. Add spinach and garlic, to sauté pan, stir and cover. Cook over low heat until spinach is wilted, approximately 3 minutes.
- In a large casserole dish (i.e. 15” x 10”) spread a thin layer of tomato sauce on the bottom of the dish. Next, layer sheets of pasta, followed by half of the ricotta mixture spread to coat pasta. Spoon one-third of the vegetables on top of the ricotta, then top with tomato sauce and mozzarella. Once again, layer sheets of pasta, followed by half of the ricotta mixture spread to coat pasta. Spoon one-third of the vegetables on top of the ricotta, then top with tomato sauce and mozzarella. Layer pasta, followed by the remaining vegetables, sauce and mozzarella cheese.
- Cover the lasagna with aluminum foil and bake for 45 minutes. Remove foil and bake for another 10 to 15 minutes until cheese is bubbly. Remove from oven and allow to sit for 5 minutes prior to serving.
Serve with a side salad and garlic bread - enjoy!