Garden Lasagna
This is a delightful switch on the typical lasagna with meat sauce. It has about half of the calories, two-thirds less fat and a whole bushel of flavor. When picky kids are involved and you want to serve something healthy, this is the winter menu solution.
8 servings
- 4 large portobello mushrooms
- Non-fat cooking spray
- 2 c. cottage cheese
- 1 1/2 c. fresh baby spinach, chopped
- 2 tsp. Garlic, minced
- 1/4 c. dried onions
- 1/2 c. Parmesan cheese
- 1 tsp. kosher salt
- Pepper to taste
- 2 large eggs
- 7 c. your favorite pasta sauce
- 12 uncooked lasagna noodles
- 2 c. part skim mozzarella cheese
Preheat oven to 400 degrees.
- Remove stems from mushrooms and use a spoon to gently remove gills surrounding the stem. Cut mushrooms into small squares—about 1/2" to 3/4". Spray a sheet pan with cooking spray; spread the mushrooms on the pan in a single layer. Spray the mushrooms with cooking spray and sprinkle with salt and pepper to taste. Roast in oven for about 20 minutes or until cooked through and starting to brown. Remove from oven, reduce oven temperature to 350°.
- Meanwhile combine cottage cheese, spinach, garlic, dried onion, 1/4 cup Parmesan cheese, salt and pepper to taste, and eggs. Mix thoroughly with a fork.
- Spread 1 cup pasta sauce on bottom of a 9x13" pan, put 4 uncooked lasagna noodles on top of sauce (three lengthwise and break the edge of one to fit crosswise), then add 1/2 of the cottage cheese mixture, top with 1/2 of the roasted mushrooms, 1/2 cup mozzarella cheese, 2 cups sauce.
- Put 4 uncooked lasagna noodles on top of sauce (three lengthwise and break the edge of one to fit crosswise), then add the rest of the cottage cheese mixture, top with the roasted mushrooms, 1/2 cup mozzarella cheese, 2 cups sauce.
- Top with the last 4 noodles and remaining 2 cups sauce. Cover with foil and put on sheet pan, in case it bubbles over. Bake, covered, at 350° for 1 hour. Remove foil, top with remaining 1 cup mozzarella, and 1/4 cup Parmesan and continue to bake until cheese is melted, about 10-15 minutes. Let rest for 15 minutes before serving.