Low Fat Vegetable Lasagne Recipe

Ingredients

9 pieces Lasagne, uncooked

1 medium yellow onion (about 1 cup), chopped

1 teaspoon vegetable oil

2 garlic cloves, crushed

8 ounces mushrooms (optional), sliced thin

1/4 cup fresh parsley, chopped

1 10-ounce package frozen spinach, thawed, drained thoroughly

1/4 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 cups meatless tomato or spaghetti sauce

1 15-ounce container part-skim or reduced-fat Ricotta cheese

3/4 cup shredded, part-skim Mozzarella cheese

2 tablespoons grated Parmesan cheese

Method

Prepare pasta according to package directions; drain and cover with cool water

until ready to use.

While pasta is cooking, combine onions and oil in a skillet over medium heat until

golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half

the onions and reserve for later. Add the mushrooms (if using) to the onions in

the skillet. Cook, stirring over medium heat, until the mushrooms are tender and

slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer

to a bowl.

Add the reserved cooked onion and the spinach to the skillet. Cover and cook over

medium heat until the spinach is wilted, about 3 minutes. Uncover and cook over

medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch

of salt.

Heat oven to 350ºF. Drain the lasagne and pat dry with paper towels. Mix the

oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom

of a 13 × 9 × 3-inch pan. Arrange 3 lasagne pieces, slightly overlapping, in the

pan. Spoon the spinach mixture on top in an even layer. Spread with half of the

Ricotta. Sprinkle with 1/4 cup of the shredded Mozzarella cheese.

Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining

Ricotta mixture, and 1/4 cup of the Mozzarella. Top with the remaining 3 pieces of

lasagne, 1 cup of tomato sauce and 1/2 cup of the Mozzarella cheese. Sprinkle with

Parmesan cheese. Bake until brown and bubbly, about 45 minutes.

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