Below is the recipe - I can't remember where it came from, but it is easy and delicious!
Ingredients:
4 Tbs. extra-virgin olive oil, divided
3 garlic cloves, minced
1, 28-ounce can crushed tomatoes (fire-roasted)
1 1/2 Tbs. salt
15 oven-ready lasagna noodles from two 8-ounce boxes
2, 10-ounce packages frozen chopped spinach
1 lb. fresh, sliced mushrooms
1 1/2 tsp. dried basil (I used Italian seasoning & oregano)
12 ounces reduced-fat cream cheese, divided and softened
1/2 cup reduced-sodium chicken or vegetable broth, divided
3 3/4 cups shredded part-skim or whole milk mozzarella cheese
3/4 cup grated Parmesan cheese
Directions:
Sauté garlic over medium-high heat in oil until the garlic starts to sizzle. Add tomatoes and water (if needed) to thin out the sauce to make about 3 cups. Bring to a boil; reduce heat and simmer, partially covered, for about 10 minutes.
In a 9x13-inch lasagna dish, dissolve salt in 2 quarts of hot tap water. Add noodles; soak until soft, about 10 minutes. Drain; arrange noodles in a single layer on a baking tray.
Prepare spinach-mushroom filling:
Thaw spinach and drain in a colander. Set aside. Heat 2 Tbs. of oil in a 12-inch skillet over medium-high heat. Sauté mushrooms until tender and well browned, 5 to 7 minutes. Add spinach; continue to sauté until heated through.
12 ounces reduced-fat cream cheese, divided and softened
1/2 cup reduced-sodium chicken or vegetable broth, divided
3 3/4 cups shredded part-skim or whole milk mozzarella cheese
3/4 cup grated Parmesan cheese
Directions:
Sauté garlic over medium-high heat in oil until the garlic starts to sizzle. Add tomatoes and water (if needed) to thin out the sauce to make about 3 cups. Bring to a boil; reduce heat and simmer, partially covered, for about 10 minutes.
Heat oven to 400 degrees.
In a 9x13-inch lasagna dish, dissolve salt in 2 quarts of hot tap water. Add noodles; soak until soft, about 10 minutes. Drain; arrange noodles in a single layer on a baking tray.
Prepare spinach-mushroom filling:
Thaw spinach and drain in a colander. Set aside. Heat 2 Tbs. of oil in a 12-inch skillet over medium-high heat. Sauté mushrooms until tender and well browned, 5 to 7 minutes. Add spinach; continue to sauté until heated through.
Transfer filling to a medium-size bowl. Stir in basil or other seasoning, 8 oz cream cheese and 1/4 cup broth.
Mix the remaining cream cheese and broth in a small bowl. Set aside.
Smear 1/4 cup marinara sauce over bottom of the baking dish. Make four layers in the following order: three lasagna noodles, 3/4 cup marinara, 1 cup filling, 3/4 cup mozzarella, 2 Tbs. Parmesan. Top it all off with the last three noodles, the cream cheese mixture, 3/4 cup mozzarella and 1/4 cup Parmesan. Spray foil with cooking spray and cover pan.
Bake until bubbly throughout, about 40 to 45 minutes. Leave the lasagna on the same rack and turn the oven to broil. Remove foil and broil until the top is spotty brown, 4 to 5 minutes. Remove from oven; let sit for 10 minutes. Cut into squares and serve.
Serves 8 to 12
Nutrition information:
Per serving (1/8): 607 cal, 51g carb, 35g protein, 32g total fat, 15.5g sat fat, 67mg chol, 6g fiber, 1,151mg sodium
Mix the remaining cream cheese and broth in a small bowl. Set aside.
Smear 1/4 cup marinara sauce over bottom of the baking dish. Make four layers in the following order: three lasagna noodles, 3/4 cup marinara, 1 cup filling, 3/4 cup mozzarella, 2 Tbs. Parmesan. Top it all off with the last three noodles, the cream cheese mixture, 3/4 cup mozzarella and 1/4 cup Parmesan. Spray foil with cooking spray and cover pan.
Bake until bubbly throughout, about 40 to 45 minutes. Leave the lasagna on the same rack and turn the oven to broil. Remove foil and broil until the top is spotty brown, 4 to 5 minutes. Remove from oven; let sit for 10 minutes. Cut into squares and serve.
Serves 8 to 12
Nutrition information:
Per serving (1/8): 607 cal, 51g carb, 35g protein, 32g total fat, 15.5g sat fat, 67mg chol, 6g fiber, 1,151mg sodium
