Spinach Mushroom Garlic Lasagna Recipe And Happy Halloween!

Before we get to the yummiest vegetable based recipe I have made yet, I must first say,

HAPPY HALLOWEEN!!!  We have had the cutest little kiddos visiting our house tonight.  Love their tiny voices saying “trick-or-treat“!

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I asked Champ if he was ready for some Halloween candy.  His reaction is much like mine when talking chocolate.

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Tonight for dinner was Spinach Mushroom Garlic Lasagna.  Apparently, I am on a spinach, mushroom, garlic kick lately.  I am rolling with it.

Spinach Mushroom Garlic Lasagna

Ingredients:

  • Box Lasagna Noodles (I used whole grain)
  • 8oz. mushrooms, chopped
  • 1/2 red onion, chopped
  • 9 oz. bag spinach, chopped
  • 2 Tbsp. minced garlic
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1 tsp. salt
  • pepper to taste
  • 24 oz. Garden Vegetable Spaghetti Sauce
  • 15 oz low fat ricotta
  • 12 oz low fat cottage cheese
  • 3/4 cup shredded Parmesan cheese
  • 3 Tbsp. Egg White (or 1 whole egg)
  • 8 oz shredded mozzarella
  • 2 Tbsp EVOO

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Directions:

Boil noodles in pot of water.

Saute chopped onion, mushrooms and garlic in EVOO over medium-low heat.

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While mixture is sauteing, chop spinach and add to pan once mushrooms and onions have softened.

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While spinach wilts in pan, mix together egg whites, ricotta, cottage cheese and shredded mozzarella in a medium size bowl.  Set aside.   Once spinach mixture has reduced, add in Vegetable Spaghetti Sauce.

Yum!

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At this point you are ready to assemble the lasagna.  In a greased 9×13 pan, overlap four lasagna noodles, top with mushroom/spinach mixture, dollops of the ricotta mixture and a handful of shredded mozzarella.   Repeat layers four times.

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Place in 350 degree oven for 20-25 minutes.  Let set, cut, serve, devour.  Try to have just one serving.  Not. Possible.

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Hope you all had a wonderful Thursday!

What was your favorite costume of the evening?

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