Rich & Creamy Mushroom & Spinach Lasagna

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Here's a hearty lasagna that will make you forget about the old standby versions. The best part? The rich, creamy sauce in each layer will help even the pickiest eaters forget they're eating their veggies.

260
Calories
11g
Fat
18g
Protein
12
Servings

Ingredients

1 1/4 c Stonyfield Organic Plain Nonfat Greek Yogurt
15 oz part-skim ricotta cheese
2 c grated Parmigiano-Reggiano cheese
1/2 c chicken broth
1 lb white mushrooms (sliced)
2 T unsalted butter
1/2 t salt
1/4 t black pepper
1 pk frozen chopped spinach (10 ounces, thawed and squeezed dry)
3 carrots (peeled and shredded)
12 sheet oven ready, no-boil lasagna
Nutrition Information: 
Serving Size: 
1 square
Calories: 
260
Calories from Fat: 
100
Total Fat: 
11g
Total Fat Percent: 
17%
Saturated Fat: 
7g
Saturated Fat Percent: 
35%
Cholesterol: 
35mg
Cholesterol Percent: 
12%
Sodium: 
480mg
Sodium Percent: 
20%
Total Carbohydrate: 
21g
Total Carbohydrate Percent: 
7%
Dietary Fiber: 
2g
Dietary Fiber Percent: 
8%
Sugars: 
4g
Protein: 
18g
Protein Percent: 
36%
Vitamin A: 
110%
Vitamin C: 
4%
Calcium: 
40%
Iron: 
8%

Preparation:

Step 1

Heat oven to 375°. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Stir together yogurt, ricotta, ½ cup Parmigiano Reggiano and broth.

Step 2

Pulse mushrooms in a food processor until very finely chopped. In a large skillet, melt butter over medium-high heat. Add mushrooms, salt and pepper to pan and cook, stirring often, for 8 minutes or until they've released their liquid. Place spinach and carrots in a bowl and stir in mushrooms until well blended. Stir 2 cups of yogurt mixture into mushroom mixture.

Step 3

Arrange 4 lasagna sheets in bottom of baking pan. Spread half of mushroom mixture over top, sprinkle with ½ cup cheese and drizzle ½ cup yogurt mixture over top. Repeat this layer 1 more time, ending with lasagna sheets. Spread remaining yogurt mixture evenly over sheets.

Step 4

Cover with aluminum foil and bake for 45 minutes. Remove foil and sprinkle with remaining ½ cup cheese. Bake an additional 15 minutes or until lightly browned. Let sit 10 minutes before serving.

Ingredients

1 1/4 c Stonyfield Organic Plain Nonfat Greek Yogurt
15 oz part-skim ricotta cheese
2 c grated Parmigiano-Reggiano cheese
1/2 c chicken broth
1 lb white mushrooms (sliced)
2 T unsalted butter
1/2 t salt
1/4 t black pepper
1 pk frozen chopped spinach (10 ounces, thawed and squeezed dry)
3 carrots (peeled and shredded)
12 sheet oven ready, no-boil lasagna
Nutrition Information: 
Serving Size: 
1 square
Calories: 
260
Calories from Fat: 
100
Total Fat: 
11g
Total Fat Percent: 
17%
Saturated Fat: 
7g
Saturated Fat Percent: 
35%
Cholesterol: 
35mg
Cholesterol Percent: 
12%
Sodium: 
480mg
Sodium Percent: 
20%
Total Carbohydrate: 
21g
Total Carbohydrate Percent: 
7%
Dietary Fiber: 
2g
Dietary Fiber Percent: 
8%
Sugars: 
4g
Protein: 
18g
Protein Percent: 
36%
Vitamin A: 
110%
Vitamin C: 
4%
Calcium: 
40%
Iron: 
8%

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