Mushroom-Spinach Lasagna recipe?

[LauraR]

I'm looking for a yummy recipe. Anyone have one?

Thanks!

 

[LauraR]

Bumping this up.

 

[Matiana]

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549820
I haven't tried it but it looks like good reviews.

 

[aveggiegirl]

Thanks for the recipe. It sounds yummy! Did anyone make it yet? I think I'll try it out next weekend.

 

[banslug]

I'm not sure if this will help or not, but the most recent issue of Clean Eating magazine has an awesome recipe for Veggie Lasanga. Instead of noodles you use sliced zucchini to divide the layers. I'm making it next week. I can type it in here if you'd like.

Gayle

 

[jonahnah]

I'm not sure if this will help or not, but the most recent issue of Clean Eating magazine has an awesome recipe for Veggie Lasanga. Instead of noodles you use sliced zucchini to divide the layers. I'm making it next week. I can type it in here if you'd like.

Gayle

OOOOH! Yes, please! ***wipes drool off keyboard***

 

[banslug]

Zucchini Lasagna

Zucchini Lasagna

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1, 24oz jar low-fat, low-sodium tomato sauce
• 1# extra lean ground chicken or turkey
• sea salt and fresh ground black pepper to taste
• 1 egg
• 2 C low fat cottage cheese
• 1 tsp whole-wheat flour
• 1/2 C skim mozzarella cheese, shredded, divided
• 2 1/2 C zucchini (about 2 medium), sliced into 1/4" thick pieces, divided

• Preheat oven to 350
• In a large nonstick frying pan, saute onion and garlic over medium heat until tender. Add tomato sauce and ground meat, and bring all ingredients to consistent heat for 10 minutes (until browned). Season with salt and pepper, to taste. Remove from heat.
• In a small bowl, slighty beat the egg. Stir in cottage cheese, flour and 1/4 C mozzarella cheese.
• Pour 1/2 of meat-tomato sauce mixture into a 1 1/2 quart roasting pan. Top with 1 1/4 C zucchini slices and cottage cheese mixture. Then cover with remaining meat-tomato sauce mixture and zucchini.
• Bake uncovered for 30 minutes.
• Sprinkle with remaining mozzarella cheese and bake 10 minutes longer.
• Let stand 10 minutes before serving.

Info: makes 6 servings, about 1 2/3 C serving size.
240 calories
3.5g fat
19g carbs
3g fiber
10g sugar
32g protein
530mg sodium
45mg cholesterol

some of my notes:

• I'm going to puree the cottage cheese because I prefer my CC that way.
• THe way the picture looks, they sliced the zucchini length-wise in slices (not in disc slice), if that makes sense.
• The recipe says you can use veggie ground round (soy protein) instead of the chicken or turkey.

 

[LauraR]

Yummy, yummy. Thanks ladies. Knew I could count on this "educated crowd."

 

[princessbear]

Laura:

It's not lasagna, but this is one of my favorite Giada dishes - and it has mushrooms and spinach. My friends and family are constantly hounding me to make it for get-togethers.


SPICY BAKED MAC & CHEESE



Ingredients

• Salt
• 1 pound elbow macaroni
  
  pasta
  
• 3 tablespoons extra-virgin olive oil
• 1/2 pound assorted mushrooms, quartered
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
• 1/2 teaspoon red pepper flakes
• 1/2 cups bread
  
  crumbs
• 1/4 cup grated Parmesan, plus 1/3 cup
• 1/4 cup Romano, plus 1/3 cup
• 2 tablespoons butter, softened, plus 2 tablespoons
• 12 ounces mozzarella cubed (about 2 cups)
• 1/4 teaspoon freshly ground nutmeg

Directions

Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

 

[Mckmain]

I made this version tonight and it was great!!! From the Cooking Light Magazine:

Spinach-and-Mushroom Lasagna

1 (8-ounce) package uncooked lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms (about 2 (8-ounce) packages)
3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages)
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
2 (15-ounce) containers light ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
1 (25.5-ounce) bottle fat-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh oregano leaves (optional)

Cook lasagna noodles according to package directions, omitting salt and fat.
Drain; set aside 9 noodles.

Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3
minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.

Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.

Preheat oven to 375°.

Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.

Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.


Yield: 9 servings

CALORIES 392 (28% from fat); FAT 12.2g (sat 6.7g,mono 3.4g,poly 0.7g);

IRON 3.8mg; CHOLESTEROL 38mg; CALCIUM 494mg; CARBOHYDRATE

38.6g; SODIUM 617mg; PROTEIN 30g; FIBER 5g

 

[LauraR]

Thanks, Mary & Carole. Those sound wonderful, too!!

Now the question is . . . which one to try first?!