Rainy weekend days call for binge TV watching and yummy Skinny Mushroom and Spinach Lasagna! Sounds like my ideal Saturday! Well, included with my little guys running around playing with their trains. #Momlife. Ambiance.
I don’t know about you but I love lasagna! It is so comforting with it’s creamy filling piled between layers of delicious pasta and beds of tangy tomato sauce, always so good! But once again another meal that is not the best for you and limits you to only having it on special occasions or on a long run day when you have earned all of those extra calories burned (which I don’t get much of these days). So, of course in true fashion, I have crafted a “skinny” version of lasagna. This recipe includes loads of veggies, lentil lasagna noodle (yes, can you believe it!) and layers of creamy goodness. And yes, it is a lightened up version of your favorite meal. I know, I am a food creating genius, please go on…Honestly, I could not believe how cheesy and good it was.
The Lentil Lasagna Sheets!!!!
Pretty much the most amazing discovery I have had recently is these lentil lasagna sheets. I was pretty surprised when I saw them at the grocery store. Skeptical of the flavor but I have used them a lot since then and nobody even knew the difference so I am sold. They are also vegan and gluten free and pack a crazy amount of protein and vitamins into this dish. If you cannot find these then you can certainly sub in some whole wheat or even spinach lasagna noodles which also have a good amount of protein and vitamins.
How to make Skinny Mushroom and Spinach Lasagna
Start with cooking the veggies. One of my favorite combinations for lasagna is mushrooms and spinach. Combined with onions and garlic, the smell will consume you! You cannot go wrong with this and if you are new to cooking I suggest trying lasagna since it is pretty easy and most of the work involved is in the assembly, which is a piece of cake.
Once you let the veggies cook and cool, marry them with the creamy ricotta, yum. Then it’s onto the assembly which is the easiest part. Just start by layering in some tomato sauce, lasagna sheets, more tomato sauce, the ricotta mixture, some cheese and repeat. This is a great point to have the kiddos jump in and help. My kids love to layer the ingredients. Kids love to feel like they really helped, which they did. Any opportunity to get me kids in the kitchen to start them early with cooking their own food I will take.
This lasagna layers very easily since there is no need to pre-boil the lasagna sheets. So great! You can pull this together quickly even during the busy workweek. Pop it in the oven for 45 minutes and there you go!
A lasagna you can feel good about eating. Packed with vitamins and protein. This recipe is a win on all levels. It is great for entertaining as well like most of my recipes. It’s that growing up in a big family, cooking for a crowd talent.
- 3 tablespoons olive oil
- 8 oz chopped frozen spinach thawed
- 1 onion diced
- 8 oz chopped baby bella mushrooms
- 2 cloves of garlic minced
- 2 tablespoons dry white wine
- 16 oz part skim ricotta cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 tablespoon chili powder
- Salt and pepper to taste
- 16 oz tomato sauce sauce
- 2 boxes of Lentil Lasagna Sheets
- 1/2 cup parmesan cheese
- Fresh basil for garnish
- 1 cup part skim mozzerella
Cook the veggies
- Heat a medium skillet with olive oil to medium high heat. Add the spinach and sauté until cooked (about 5-6 minutes). Place in a bowl and set aside.
- Add the chopped mushrooms, diced onion and minced garlic to the pan and sauté until browned. Add the spinach mixture and white wine and cook for another 3-5 minutes.
- Remove from stove and set aside to cool.
Assemble the lasagna
- Preheat the oven to 375 degrees
- Spray a lasagna pan with cooking spray.
- Place the ricotta in a medium size mixing bowl and add in 1 tablespoon of olive oil, oregano, garlic powder, onion power, chili power, salt and pepper and mix.
- Combine the veggie mixture with the ricotta and set up your assembly station with the lasagna noodles, red sauce, veggie ricotta mixture and parmesan cheese.
- Place about 1/4 cup of sauce on the bottom of the pan and layer on 4 of the lasagna sheets.
- Top with more sauce, some of the ricotta mixture (about 1/2 cup) and then a sprinkle of mozzarella and parmesan. Repeat until you have about 4-5 layers.
- On the top layer, spread the sauce and spread some of the ricotta mixture and parmesan cheese.
Bake the lasagna
- Cover with foil and place on a middle rack in your preheated oven for 35 minutes.
- After 35 minutes, remove the foil cover, add the remaining 1/2 cup of mozzarella cheese, increase the oven temp to 400 degrees and cook for 10 more minutes, until the top is golden brown.
- Remove from oven, let cool. Serve and garnish with freshly chopped basil.
- So amazing! Enjoy!
This lasagna stores great in the fridge for up to 4 days!
You can swap the lentil lasagna sheets with whole wheat lasagna noodles.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 159 Total Fat: 8.3g Saturated Fat: 3.2g Cholesterol: 18mg Sodium: 203mg Carbohydrates: 13g Fiber: 4.5g Sugar: 3.2g Protein: 14.2g