This particular lasagna recipe is great because you don't need to boil the noodles beforehand, which really cuts back on the preparation time for this dish. Feel free to substitute the veggies with cooked ground beef or Italian sausage!
Baby Portobello and Spinach Whole Wheat Lasagna
Serves 4-6
Ingredients:
1 large bag of fresh spinach
8 oz cremini (baby portobello mushrooms), sliced
9 whole wheat lasagna noodles
16 oz cottage cheese (or ricotta, fancy pants)
2 cups shredded mozzarella cheese
26 oz pasta sauce (about 1 jar of your favorite brand)
Italian seasoning blend for garnish
Procedure:
1. Preheat oven to 350F
2. Saute the mushrooms for about 3-5 minutes over medium-high heat in a skillet, until they are deeply colored and fragrant. Transfer them to a plate, and return the skillet back to the heat.
3. Wilt the spinach in the skillet for about 3 minutes, then when dark green, transfer to a plate.
4. Spray a 9"x11" baking dish with cooking spray. Begin to build the lasagna.
5. First, coat the bottom of the baking dish with a thin layer of pasta sauce. Place three noodles, not overlapping, on the sauce. Add equal amounts of spinach and mushrooms as the next layer. Top this with dollops of the cottage cheese and about 1/2 cup of the shredded mozzarella. Coat with sauce, then continue the pattern until ingredients run out. Top the final layer with mozzarella and cottage cheese if there is any left. Be sure that the top layer of noodles are coated with pasta sauce, otherwise they will not properly cook.
6. Bake at 350F for about 35-45 minutes, or until sauce is bubbling and the cheese is nice and melted.
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