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
- 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
- Pre-heat oven to 350 degrees
- Fill a large bowl with the hottest tap water and place noodles into it. Allow them to sit for 20 minutes. Drain.
- 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.
- Meanwhile, in a separate pan, saute the spinach until wilted. Set aside.
- Combine cottage cheese, 1/2 cup of the parmesan, spinach, salt, half the basil, pepper and egg in a bowl. Beat until combined.
- Lay lasagna noodles across the bottom of a 9 x 12 inch pan.
- Spread 1/3 cheesy/spinach mixture over the pasta.
- Add 1/2 cup mozzarella and 1/4 cup parmesan on top.
- Layer 1/3 marinara sauce over.
- Repeat until everything is gone finishing with the mozarella/parmesan atop a layer of marina sauce.
- Bake for 25-30 minutes, until bubbly
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!