Sometimes, I just really enjoy my own cooking. There are things that I can get nostalgic for, like my grandmother’s eggplant parmigiana or my mom’s onion soup. But, I really love my lasagna. I make several different versions but lately, I have been obsessed with mushrooms and wanted to incorporate them. Fresh mushrooms roasted in the oven shrink up a bit and just get more mushroomy. It is key to save a handful for the top of the lasagna to get this effect. If I didn’t use a really garlicky homemade sauce, I would add some roasted garlic to the spinach. For a lasagna, this is actually pretty light and it is full of good-for-you veggies and whole wheat pasta.
Ingredients
1 pound whole wheat lasagna noodles
3 cups tomato sauce (I used a very garlicky homemade sauce)
2 cups sliced mushrooms (I used cremini)
1 package defrosted and drained frozen spinach
1 cup part-skim ricotta
3 tbsp goat cheese
1 egg
½ tsp garlic powder
fresh mozzarella cheese (about 1/4 pound)
2 tbsp grated parmesan cheese
Salt and pepper
Place lasagna noodles in a large bowl and pour boiling water over the top. Allow to stand for about five minutes. Mix the ricotta, goat cheese, egg, pinch of salt, pepper, and garlic powder. Layer sauce, pasta, ricotta cheese, spinach and mushrooms (reserve some mushrooms for the top). You should be able to get three layers depending on the size of the dish. Top with fresh mozzarella, mushrooms and grated parmesan. Bake at 350 covered with tin foil for at least an hour. I like to slightly brown the top and set the oven to broil for the last 2 minutes with it uncovered.
Jillian, your lasagne looks delish! I like your idea to concentrate the mushrooms by roasting them in the oven before including in the lasagne. Yum! I’ll give that a try.
That does sound like a wonderful lasagna combination
Thanks for the healthier lasagne recipe. Perfect for our resolutions (that are sure to be short-lived from the looks of it so far).