spinach and mushroom lasagne

March 2, 2010


First things first, for those that asked: yes it is an English thing to spell “lasagne” with an “e” at the end instead of an “a”…it’s also spelled with an “e” in Italy but both are correct – depending where you’re from! I was brought up to learn that “lasagna” referred to a single sheet of the pasta used to make this dish and that “lasagne” referred to the whole dish when complete. Learn more about lasagne here!


So, pasta spelling lessons aside, let’s get down to business, eh?
I recently baked up a killer turkey lasagne fit for a king. ‘Twas not fit for anyone watching their arteries or waistline though, so I came up with a healthy, vegetarian, and so so delicious Eating for England alternative!

Spinach and Mushroom Lasagne

Ingredients

  • 1/2 pound wholewheat lasagna noodles
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 2 pounds fresh spinach
  • 15 oz low fat cottage cheese
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 cups low fat mozzarella cheese, grated
  • 1 x 28oz can crushed plum tomatoes
  • 1 x 6oz can tomato paste
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 egg, beaten
  • dash of sea salt
  • freshly cracked black pepper
Directions:
  1. Pre-heat oven to 350 degrees
  2. Fill a large bowl with the hottest tap water and place noodles into it. Allow them to sit for 20 minutes. Drain.
  3. Heat oil in a skillet over medium high heat. Add the onions and cook until translucent, about five minutes. Add the garlic and mushrooms and saute for another five minutes. Add tomatoes, tomato paste, half the basil and the parsley. Simmer on medium low heat for 15-20 minutes, until thickened.
  4. Meanwhile, in a separate pan, saute the spinach until wilted. Set aside.
  5. Combine cottage cheese, 1/2 cup of the parmesan, spinach, salt, half the basil, pepper and egg in a bowl. Beat until combined.
To construct
  1. Lay lasagna noodles across the bottom of a 9 x 12 inch pan.
  2. Spread 1/3 cheesy/spinach mixture over the pasta.
  3. Add 1/2 cup mozzarella and 1/4 cup parmesan on top.
  4. Layer 1/3 marinara sauce over.
  5. Repeat until everything is gone finishing with the mozarella/parmesan atop a layer of marina sauce.
  6. Bake for 25-30 minutes, until bubbly

Dig in!

This super healthy and mega delicious lasagne serves 12 and comes in per serving at:
~ 200 calories
~ 4.4g fat
~ 24.1 g carbohydrates
~ 3.7 g dietary fibre
~ 17.7 g protein
Not too shabby! I would love to hear what substitutions or alternatives you would use in this recipe – leave a comment and let me know!

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{ 9 comments… read them below or add one }

Holly March 2, 2010 at 10:19 am

OH. MY. WORD. i want this. my lunch pales in comparison to this giant pan of lovely. however, i would skip the 'shrooms (not a fan) and perhaps add some sundried tomatoes or zucchini or butternut squash, perhaps?

love ya – twooooo dayssssss until you hop across the pond. have a fab day!

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insideiamdancing March 2, 2010 at 10:41 am

That looks insanely delicious. My mom's signature dish is similar, but with regular noodles and no mushrooms (but YES to the cottage cheese!) Stellar stats too! I want to try making one with a layer of eggplant in place of pasta…kind of an eggplant parmesan/lasagne hybrid.

Dang. I was all excited about my dinner and now I just want Italian food.

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littlemissminny March 2, 2010 at 11:46 am

I loooove spinach, and I love lasagna. I want this so much now :D
I just wish I could find somewhere whole wheat lasagna pasta.

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Katie March 2, 2010 at 1:05 pm

So yum. I love spinach in my lasagna…just love it. I would probably sub the cottage cheese for ricotta only because I LOVE ricotta so much. I like cottage too, but with sweet things.

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Thinspired March 2, 2010 at 11:04 pm

Ah, I have always wondered that about the spelling of lasagna!

This version looks JUST as good as the more indulgent version you posted last time! I guess my recipe is somewhere in between your two…I use turkey like your first recipe, but the other ingredients are closer to this one!

I wouldn't change a thing about this recipe, honestly! In fact, it is making me reconsider my menu plan for the rest of the week….

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foodfitandfun March 4, 2010 at 9:44 am

yum!!! THis recipe looks FANTASTIC!!!! Thinking about making it tomorrow night! :)

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christina MINDFUL LIVING March 4, 2010 at 11:50 am

hey angharad!!!long time no talk! haha this recipe looks great! my sister and I are making it with our two friends tomorrow night!!!

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foodfitandfun March 4, 2010 at 9:02 pm

I have a quick question…why do you soak the lasange noodles first?

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ohonemorething March 6, 2010 at 6:52 am

Ahh so THIS is the leftover lasagna you told me about in your comment–oh my gosh! This looks so delicious and I can just imagine the plum tomato goodness with the melted cheeses and fresh basil YUM!! I don't think I'd rally change anything, BUT one herb I do love using in Italian cooking is tarragon. It gives everything this wonderful sweetness.

XOXO I hope you're having a stellar time in ENGLANDDDD!!

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