SPINACH & MUSHROOM LASAGNA

Spinach & Mushroom Lasagna image

Provided by janet vinson

Time 1h50m

Number Of Ingredients 25

SAUCE INGREDIENTS
1 tsp olive oil
2 clove minced garlic
1 chopped large onion
1 red pepper chopped
1 green pepper chopped
8 oz pkg sliced mushrooms cut in fourths
2 roma tomatoes (seeded & chopped)
1 tsp basil
1 tsp oregano
dash(es) red pepper flakes
1/4 c parmesean cheese
28 oz can crushed tomatoes
1/4 c dry red wine
FILLING INGREDIENTS
2 c part skim ricotta cheese
2/3 c parmesan cheese
3 egg whites
5 Tbsp bread crumbs
2 Tbsp parsely flakes
1 pkg 28 oz frozen spinach (drained & squeezed well)
1 c shredded low fat mozzerella
12 sheets of lasgana noodles
NOTES: USE AS MUCH LOW-FAT AND NO SALT INGREDIENTS YOU CAN
OPTIONAL: ADD SHREDDED CARROTS, BROCCOLI OR ANY OTHER VEGGIES YOU LIKE

Steps:

1. Preheat oven to 350
2. Cook lasgana noodles in large stockpan (do not use salt)till al dente and then drain and cold wash, set aside
3. In saucepan, over medium heat, add olive oil (heat) then add garlic & onion, saute for 2 minutes. Add peppers, mushrooms, tomatoes and saute till tender. Add basil, oregano, pepper flakes, 1/4 cup parmesean cheese, crushed tomatoes & dry red wine. Bring to boil and then lower heat and cover. Cook atleast 1 hour.
4. In a large bowl, place ricotta, 2/3 cup parmesean cheese, egg whites, bread crumbs and parsley. Mix well. Then add well drained/squeezed spinach and mozzerella,mix till incorporated.
5. In a 11 x 8 or 9 x 13 baking pan, place 3/4-1 cup sauce on bottom.
6. Layer as follows in pan: (save a little spinach mixture & sauce for top) a. 3 sheets of noodles b. spinach mixture (cover noodles well) c. sprinkle with a LITTLE more parmesan cheese & mozzerella d. cover with sauce Repeat a-d Repeat a-d again Top with noodles and a little spinach mixture Top with remaining sauce
7. Cover and bake 60 minutes Remove from oven and let settle for 5-10 minutes before cutting.