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.
Ingredients: [‘whole wheat lasagna noodles’, ‘olive oil’, ‘red onion’, ‘mushrooms’, ‘garlic cloves’, ‘baby spinach’, ‘tomato sauce’, ‘pepper’, ‘reduced-fat feta cheese’, ‘light ricotta cheese’, ‘light mozzarella cheese’]
Quantity of 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 “]
Number of Servings: 8
Steps: [‘Preheat oven to 375º F (190º C).’, ‘Cook the lasagna noodles according to package directions. Drain and set aside.’, ‘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.’, ‘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.’, ‘Bake for 30 minutes or until the cheese is starting to brown.’]