Mushroom Lasagna
*1 box Lasagna Noodles, cook according to directions on box
*3-4 cups Italian Tomato Sauce recipe found HERE or Marinara Sauce or Italian Sauce of your choice
*Shredded Parmesan Cheese, for topping as desired
Lasagna Filling:
*1 cup skim Ricotta Cheese
*1/2 cup shredded Parmesan Cheese
*15-18 Crimini/Small Bella Mushrooms, sautéed in 3 tablespoons extra light olive oil on medium heat until tender and juices released
*1 Egg
*1 teaspoon Oregano
*Freshly ground Sea Salt and Black Pepper, to taste
*1 10 ounce box Frozen Chopped Spinach, thawed and drained/squeezed of moisture OR 4 cups fresh spinach, sautéed in 1-2 tablespoons extra light olive oil just until wilted and chop into pieces as desired.
Combine the above filling ingredients and spread filling down the middle of each cooked lasagna noodle. Roll-up each noodle with filling and add to pam sprayed 9×13 baking dish, spread 1 cup Italian Tomato Sauce in bottom of baking dish placing each of the rolled filled noodles.
Top with Italian Tomato Sauce until covered. Place aluminum foil over lasagna and bake in a 350* F. oven for 30 minutes or until hot and bubbly. Top baked hot lasagna with shredded/grated Parmesan Cheese. Enjoy!
Pictured below is 1 of 2 small glass baking dishes I used instead of the 9×13 inch pan called for in the above recipe.
Enjoy!
Jessica and Lindy
