Spinach and Mushroom Lasagna

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. Developed by Nadine Day for The Heart and Stroke Foundation.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 9  whole wheat lasagna noodles
• 1  tablespoon olive oil
• 1  cup red onion, diced
• 4  cups mushrooms, sliced
• 3  garlic cloves, minced
• 1 (10 ounce) bag  Baby Spinach, washed and dried
• 2  cups tomato sauce
•  pepper
• 1  cup  reduced-fat feta cheese
• 1 (475 g) container light ricotta cheese
• 2  cups light mozzarella cheese, shredded

Directions

1. Preheat oven to 375º F (190º C).
2. Cook the lasagna noodles according to package directions. Drain and set aside.
3. 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.
4. To make the lasagna: Line the bottom of a 9 x 13 inch (3 L) baking dish with 3 lasagna noodles. Top with half of the ricotta cheese, half of the sauce and half of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
5. Bake for 30 minutes or until the cheese is starting to brown.