Yield: 8 Servings
|10 ounces||Wholewheat lasagne; cooked, drained|
|1 tablespoon||Olive oil|
|4||Garlic clove; minced|
|8 ounces||Mushroom; sliced|
|1||Frozen chopped spinach|
|½ teaspoon||Fresh ground black pepper|
|15 ounces||Lowfat ricotta cheese|
|1½ cup||Lowfat mozzarella cheese; grated|
|1 cup||Canned tomato sauce|
Preheat the oven to 400 degrees F. Warm the oil in a large, non-stick skil let over low heat. Add the onion and garlic. Cook until the onion is soft , about 5 minutes, stirring occasionally. Add the mushrooms and turn the h eat up to medium. Cook the mushrooms until almost all the liquid has evapo rated. Add the spinach.
Increase the heat to high, and stir until almost all the liquid has cooked away. Stir in the salt, pepper and nutmeg. Set the mixture aside. Stir the egg into ricotta. TO ASSEMBLE: Set aside ½ cup mozzarella. Spread half the tomato sauce o nto the bottom of a 9-x-12 inch glass or ceramic lasagne dish. Lay one-thi rd of the pasta over the tomato sauce. Spread half the ricotta over the pa sta and then half the spinach mixture over the ricotta. Sprinkle on ½ cu p mozzarella. Cover with another layer of pasta and then repeat the ricott a, spinach and mozzarella layers. Lay the remaining pasta on top. Spread the rest of the tomato sauce over the pasta and then sprinkle the ½ cup of mozzarella on top of the lasagna. Bake 45 minutes, until brown on top and bubbling.
NOTES : Lowfat cheeses, spinach and whole wheat lasagne noodles boost the n utrition content of this dish.