by Sana Sandström
Does the idea of making homemade lasagna send you running away from the kitchen? Boiling under that saucy surface, lasagna can appear to be overwhelming - what with preparing the sauce, parboiling the noodles, and then assembling everything to finally cook the dish.
We've taken the lid off "complicated," cut out hours of preparation time, and created this healthy, tasty dish your family will love!
Depending on how many you're serving, you might be able to freeze half for another meal! If you are gluten-free, you can find gluten-free noodle products at most grocery stores (or even online!).
Preparation time: 30 minutes to assemble; 2 1/2 hours baking/setting time
Makes: 12-16 servings
• 2 pints low fat ricotta cheese
• 1 egg
• 2-4 green onions, diced
• 1/2 red bell pepper, finely chopped
• 1/2 pound Parmesan cheese, grated
• 16 ounces uncooked lasagna noodles
• 1 medium eggplant, cut into 1/4" rounds
• 2-3 small zucchini, cut into 1/4" rounds
• 8 cups loose packed spinach leaves
• 2 cups sliced mushrooms
• 1 pound mozzarella cheese, shredded
• tablespoon dry basil
• 1 large jar marinara sauce, thinned with the same amount of water
Preheat oven to 350°. In a bowl, combine the ricotta cheese, egg, bell pepper and 3/4 of the parmesan cheese.
Spread 3/4 cup thinned marinara sauce on the bottom of a large baking or roasting pan. Add a layer of uncooked lasagna noodles, 1/4 of the ricotta mixture, all of the eggplant, 1/3 of the spinach, 1/4 of the mozzarella cheese, and 1 cup marinara sauce. Sprinkle layer with 1 teaspoon basil.
Add another layer consisting of lasagna noodles, 1/4 of the ricotta mixture, all of the mushrooms, 1/3 of the spinach, 1/4 of the mozzarella cheese and 1 cup of marinara sauce. Sprinkle with 1 teaspoon basil.
Add a third layer of lasagna noodles, 1/4 of the ricotta mixture, all of the zucchini, the remaining spinach, 1/4 of the mozzarella cheese and 1 cup marinara sauce. Sprinkle with 1 teaspoon basil.
Layer with lasagna noodles, remaining ricotta mixture, mozzarella, remaining Parmesan and spaghetti sauce. Cover with aluminum foil and seal. Bake for 1 3/4 to 2 hours. Remove from the oven and let cool, covered for 30 minutes.
You'll put your fingers to your mouth, kiss them and cry out, "Manga!"
Serving Size: 1/12 of recipe
• 512 calories
• 20g fat
• 11.8g saturated fat
• 35g protein
• 50g carbohydrate
• 9.3g fiber
Do you have another version of this recipe? Tell us in the comments!
Copyright © Pregnancy.org.