Preparation Time: 10 minutes
Cooking Time: 55 minutes
Makes: 8 servings
This vegetarian lasagna is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day.
Ingredients
| 9 whole wheat lasagna noodles | ||
| olive oil | 15 mL | 1 tbsp |
| red onion, diced | 250 mL | 1 cup |
| mushrooms, sliced | 1 L | 4 cups |
| 3 cloves of garlic, minced | ||
| baby spinach, washed and dried | 1 bag | 10 oz |
| 1 jar tomato sauce (about 2 ¼ cups) | ||
| Pepper to taste | ||
| light feta cheese | 250 mL | 1 cup |
| light ricotta cheese | 475g | 1 container |
| light mozzarella cheese, shredded | 500 mL | 2 cups |
Directions
- Preheat oven to 375º F (190º C).
- Cook the lasagna noodles according to package directions. Drain and set aside.
- To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.
- To make the lasagna: Line the bottom of a 9×13 inch baking dish with 3 noodles. Top with ½ of the ricotta cheese, ½ of the sauce and ½ of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.
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Nutritional Information: per serving (1/8 of the lasagna) Calories: 333 Protein: 25 g Fat: 14 g Saturated fat: 8 g Dietary cholesterol: 35 mg Carbohydrate: 30 g Dietary fibre: 5 g Sodium: 908 mg Potassium: 686 mg