Meatless Spinach Mushroom Lasagna 🍽️
Overview:
This Meatless Spinach Mushroom Lasagna is a delightful vegetarian dish, perfect for a cozy family dinner or a gathering with friends. Bursting with flavors from earthy mushrooms, nutrient-rich spinach, and creamy cheeses, this lasagna promises to satisfy even the most discerning palates. Adapted from a recipe by Kraft, it’s a tried-and-true favorite that’s both hearty and wholesome.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 5 minutes
- Servings: 9
- Calories per serving: 336.7
- Rating: ⭐⭐⭐⭐ (Aggregated Rating)
Ingredients:
- 9 lasagna noodles
- 1 cup low-fat cottage cheese
- 10 ounces spinach, drained
- 4 eggs
- 3/4 – 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 jar (24 ounces) spaghetti sauce
- 1 cup sliced mushrooms
Instructions:
-
Prepare the Cheese Mixture:
- In a mixing bowl, combine the low-fat cottage cheese, drained spinach, eggs, 1/4 cup of grated Parmesan cheese, and 2 cups of shredded mozzarella cheese. Mix well until thoroughly combined. This luscious cheese mixture will serve as the creamy layer in your lasagna.
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Layer the Lasagna:
- Preheat your oven to 350°F (175°C). In a 13×9 inch baking dish, spread 1 cup of spaghetti sauce evenly on the bottom.
- Arrange 3 lasagna noodles over the sauce.
- Spread half of the prepared cottage cheese mixture over the noodles.
- Layer sliced mushrooms evenly over the cheese mixture.
- Repeat the layers with 1 cup of sauce, 3 lasagna noodles, the remaining cottage cheese mixture, and the remaining mushrooms.
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Finish and Bake:
- For the final layer, place the remaining 3 lasagna noodles over the mushrooms.
- Pour the remaining spaghetti sauce over the noodles, ensuring even coverage.
- Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top, creating a gooey, golden crust.
- Cover the baking dish with aluminum foil.
- Bake the lasagna in the preheated oven for 45 minutes.
- If the top begins to brown too quickly, gently cover the dish with foil to prevent burning.
- Once baked, remove the foil and let the lasagna rest for 10 minutes before slicing.
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Serve and Enjoy:
- After allowing it to rest, slice the lasagna into generous portions.
- Serve hot, garnished with fresh basil leaves or a sprinkle of extra Parmesan cheese if desired.
- This Meatless Spinach Mushroom Lasagna pairs beautifully with a crisp green salad and garlic bread for a complete and satisfying meal.
Nutritional Information (Per Serving):
- Calories: 336.7
- Fat: 12.8g
- Saturated Fat: 6.1g
- Cholesterol: 78.3mg
- Sodium: 980.5mg
- Carbohydrates: 31.9g
- Fiber: 1.9g
- Sugar: 9.6g
- Protein: 23.2g
Recipe Notes:
- Make-Ahead: You can assemble this lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. Simply increase the baking time slightly to ensure it heats through.
- Freezing Instructions: This lasagna freezes well. After baking, allow it to cool completely, then slice it into portions. Wrap each portion tightly in plastic wrap and foil before freezing. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) until heated through.
- Variations: Feel free to customize this lasagna according to your preferences. You can add other vegetables like bell peppers or zucchini, or swap out the spinach for kale or Swiss chard for a different flavor profile.
- Dietary Considerations: For a gluten-free option, use gluten-free lasagna noodles. You can also adjust the cheeses to suit your dietary needs, opting for dairy-free alternatives if desired.
Conclusion:
Indulge in the savory goodness of this Meatless Spinach Mushroom Lasagna, where each bite is a symphony of flavors and textures. Whether you’re a dedicated vegetarian or simply looking to add more meatless meals to your repertoire, this lasagna is sure to become a household favorite. Enjoy the satisfaction of a homemade dish that’s comforting, nutritious, and oh-so-delicious! 🌿🧀🍄