Veggie Lasagna

I imagined myself coming back from India and writing all about the food I ate and how to make it. However, lately I've been a bit short on kitchen space so the Indian food adventures will have to wait for now.

I did however make a bomb lasagna recently. I tried to incorporate healthier ingredients whenever possible and it turned out great!

Double layered Spinach/Mushroom lasagna

1 bag of spinach (Fresh or frozen) If you do fresh keep the lid off so the water evaporates while cooking...
1 container of low fat ricotta or cottage cheese
1 carton of crimini mushrooms
3 portobella mushrooms
1 large mushroom
1 cup of a dry white wine
olive oil
1 large onion
1 container of trader joe's no-boil lasagna noodles
1 jar of red sauce of your choice. I like Trader Joes Basil Marinara...
fresh thyme (5 sprigs)
nutmeg 1/4 tsp
salt and pepper to taste
Low fat mozzarella cheese one package



I started by prepping the two layers in two different pans. Chop onions and mushrooms finely. Sautee olive oil, half the onions onions, mushrooms, white wine, fresh thyme and salt and pepper in one pan. Then sautee the spinach with olive oil, the other half of the onions, a splash of white wine and salt and pepper. Let the veggies cool then mix 3/4 of the ricotta/mozzarella with the spinach then add the nutmeg and the rest with the mushroom combination.

Assemble the lasagna by first adding a thin layer of red sauce to the bottom of the pan. Add a layer of spinach then top with noodles. Follow with a layer of mushrooms and noodles. Repeat. Top with the rest of the red sauce and mozzarella cheese and follow the baking directions on the pasta box until ready. Enjoy.