Meatless Meal: Spinach & Portobella Mushroom Lasagna

In an effort to keep our diet balanced, I try to make at least two meatless meals a week.  Tonight's selection was a hearty spinach and Portobella mushroom lasagna.  This dish has quite a few components, but comes together fairly quickly!  One thing that makes it simple is the use of no boil noodles.  A lesson I learned was after sautéing the vegetables be sure to drain th well or else your sauce will thin out greatly as you can see in the picture above.  This was a great meal all-in-all and I will keep it on my short list of meatless recipes!!

Spinach & Portobella Mushroom Lasagna:

Ingredients:

2 tbps oil

1 med onion, diced

1 pound portobello mushroom caps, sliced

4 garlic cloves, minced

1 (16-ounce) packages fresh baby spinach

1⁄2 cup water

2 lg eggs, lightly beaten

1⁄3 cup chopped fresh basil

1 tbsp  dried oregano

1⁄4 tsp black pepper

1⁄4 cup skim milk

1 (15-ounce) container part-skim ricotta cheese

4 cups marinara sauce

cooking spray

16 no-boil lasagna noodles

8 ounces part-skim mozzarella cheese, shredded (about 2 cups)

1⁄4 cup (1 ounce) grated fresh Parmesan cheese

 

Directions:

Preheat oven to 375*F. Heat a large pot over medium-high heat. Add oil to pot. Add onion; sauté 2 minutes. Add mushrooms; sauté 3-5 minutes. Add garlic; sauté an additional minute. Transfer mushroom mixture to a bowl. Return pot to heat; add spinach and 1⁄2 cup water. Cook 4-5 minutes or until spinach wilts, turning with tongs. Add cooked spinach to mushroom mixture. Stir vegetable mixture until blended. Combine eggs and next 3 ingredients in a bowl. Stir in milk and ricotta cheese. Pour 1 cup pasta sauce into bottom of a greased 13-inch x 9-inch baking dish. Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1⁄3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture and mozzarella cheese. Spread 1 cup sauce over mozzarella. Arrange 4 noodles over sauce. Top with 1 cup sauce, 1 cup mozzarella cheese and Parmesan cheese. Cover with foil coated with cooking spray, coated side down. The cooking spray will keep the cheese from sticking. Bake at 375 for 50 minutes. Remove from oven, and let stand 10 minutes before serving.  Enjoy!