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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:35 minsTotal Time:1 hr 35 minsServings:10
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:10
Servings:
10
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1poundcremini mushrooms, thinly sliced
1mediumred onion, finely chopped
1smallred bell pepper, chopped
1/2cupsun-dried tomatoes, chopped
3mediumcloves garlic, finely chopped
3/4teaspoonsalt, divided
1/4teaspooncrushed red pepper
2cupsshredded low-moisture, part-skim mozzarella cheese, divided
1 (15-ounce) containerpart-skim ricotta cheese
1cupgrated Parmesan cheese, divided
1/4cuprefrigeratedbasil pesto
1largeegg, lightly beaten
1 (24-ounce)jarlow-sodium marinara sauce, divided
12no-boil whole-wheatlasagna noodles
1tablespoonfreshbasil leaves
Directions
Add the remaining 1 tablespoon oil to the pan; heat over medium-high heat. Add spinach; cook, stirring occasionally, until wilted, about 2 minutes. Transfer to a clean kitchen towel and let cool for 5 minutes. Gather the towel and squeeze firmly over the sink to remove as much liquid as possible. Transfer the spinach to a cutting board and roughly chop. Add to the vegetable mixture; stir until combined.
Combine 1/2 cup mozzarella, ricotta, 1/2 cup Parmesan, pesto, egg and the remaining 1/4 teaspoon salt in a medium bowl; stir until well blended.
Spread 1 cup marinara in the prepared baking dish; top with a layer of 4 noodles. Spread 1 cup ricotta mixture evenly over the noodles; top with 2 cups vegetable mixture. Repeat the layers once. Top with the remaining 4 noodles, 1 cup ricotta mixture and 1 cup marinara. Sprinkle with the remaining 1½ cups mozzarella and ½ cup Parmesan. Cover with foil.
Bake for 30 minutes. Carefully remove the foil; bake until the top is browned around the edges, about 20 minutes more. Let cool slightly, about 10 minutes. Slice and serve topped with basil.
To make aheadPrepare through Step 4; cover unbaked lasagna with plastic wrap and refrigerate for up to 2 days. Remove plastic wrap and cover with foil before baking.
To make ahead
Prepare through Step 4; cover unbaked lasagna with plastic wrap and refrigerate for up to 2 days. Remove plastic wrap and cover with foil before baking.
Nutrition InformationServing Size: 1 1/2 cupsCalories 390, Fat 20g, Saturated Fat 7g, Cholesterol 55mg, Carbohydrates 30g, Total Sugars 7g, Added Sugars 0g, Protein 22g, Fiber 5g, Sodium 706mg, Potassium 460mg
Nutrition Information
Serving Size: 1 1/2 cupsCalories 390, Fat 20g, Saturated Fat 7g, Cholesterol 55mg, Carbohydrates 30g, Total Sugars 7g, Added Sugars 0g, Protein 22g, Fiber 5g, Sodium 706mg, Potassium 460mg
Serving Size: 1 1/2 cups
Calories 390, Fat 20g, Saturated Fat 7g, Cholesterol 55mg, Carbohydrates 30g, Total Sugars 7g, Added Sugars 0g, Protein 22g, Fiber 5g, Sodium 706mg, Potassium 460mg
Frequently Asked Questions
Mushrooms are little packages of earthy goodness, full of nutrients and antioxidants.They also have some pretty impressive potential health benefits, including boosting gut health and reducing inflammation.Chronic inflammationcontributes to chronic diseases, including heart disease, cancer and diabetes.
Anything whole-wheat is awhole grain—and pasta is no exception. Whole grains offer a wealth of nutrients, including fiber, vitamins, minerals and antioxidants. They also help keep you full and satisfied, since the fiber slows digestion. Eating whole grains can help keep blood sugar stable, too—as opposed torefined carbs, which can cause a blood sugar spike and subsequent crash.
While some people avoid cheese due to its saturated fat content, some evidence shows that the type of saturated fat in cheese isn’t as unhealthy as we once thought.Some research even suggeststhere is no higher risk of heart disease in people who eat dairy—including cheese. The probiotics in cheese may improve gut and oral health. With that said, if you have to watch your sodium intake, you’ll want to choosecheese that is lower in sodium, which includes mozzarella and ricotta.
Certainly! We chose cremini for this recipe, but any mushroom will do—you can even combine a few of your favorites: portobellos, shiitakes, buttons and more. Just be sure whatevermushrooms you chooseare firm, smooth and look fresh without any dark spots.
Yes, you can. We love fresh, in-season spinach but also love the convenience of always having frozen at the ready. If using frozen, heat the spinach per the package directions and get as much water out of the leaves as possible before including them in the dish.
Nothing is more frustrating than peeling back the foil on your lasagna to discover you are losing most of the cheese topping. There are several techniques to prevent this, but the one we like best is to use a nonstick cooking spray on the side of the foil touching the top of the lasagna.
EatingWell.com, January 2024
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