Rainy weekend days call for binge tv watching and yummy skinny and healthy 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 and so does my sister, but once again another meal that is not the best for you and limits you to only having it on a special occasion 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. It 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…
I honestly could not believe how cheesy and good it was. I had two pieces and I didn’t even feel guilty since it is low in calories and high in protein. I mean, why did it take me so long to come up with this? I should note that you can sub the ricotta cheese for cashew ricotta (look it up, it’s delicious) and the parmesan cheese for vegan parmesan if you need to have the dairy free version. The vegan version is actually just as good. I have made it for a few family dinners and it was hit! I will post that version soon.
I think 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. I was 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.
I love veggies and 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.
First you want to sautéed those beautiful friends of yours, the veggies. I used frozen spinach that I slightly thawed before-hand. Look at those gorgeous greens!
Then onto the garlic, onions and mushrooms..
Once you let the veggies cook and cool. Marry them with the creamy ricotta, um, need I say more? I could eat just that mixture and be happy.
I know, so beautiful right! I love cooking! It just makes me so happy.
Now onto the assembly. This is a great point to have the kiddos jump in and help. My kids love to layer the ingredients. It makes them 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.
That was fun. It layers very easily and 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.
- 2 boxes of Lentil Lasagna Sheets
- 16 oz spaghetti sauce
- 8 oz chopped frozen spinach thawed
- 8 oz chopped baby Bella mushrooms
- 1 onion diced
- 1 clove of elephant garlic minced
- 16 oz part skim ricotta cheese
- 1/2 cup parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 2 tablespoons dry white wine
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- 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.
- 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, 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 some of the ricotta mixture (about 1/2 cup) and then more sauce and a sprinkle of 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.
- Cover with foil and place on a middle rack in your preheated oven for 35 minutes.
- After 35 minutes, remove the foil cover, increase the oven temp to 400 degrees and cooked 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!