Spinach and Mushroom Lasagna

Leave out the meat for a healthier version of this Italian favourite

In a large skillet, sauté the garlic, onion and mushrooms until tender. Add spinach and cook for about 5 minutes. To assemble the lasagna, spread 1/2 c. of tomato sauce on the bottom of a 9-inch square baking dish and cover with 1/3 of noodles. Add half the spinach mixture, 3/4 c. tomato sauce, and 1/2 c. of cheese. Cover with another layer of noodles and repeat the process. Top with a final layer of noodles, 3/4 c. tomato sauce and cheese. Cover with aluminum foil and bake for 30 minutes at 375°F (190°C). Remove foil and cook an additional 15 minutes.

Variation: Add 1 c. crumbled firm-style tofu to the spinach mixture.

Makes 4 servings.

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