Craving a mouthwatering lasagna that won't derail your health goals? Get ready to fall in love with the most delicious and nutritious lasagna you've ever tasted! This skinny mushroom spinach lasagna is about to revolutionize your dinner game, proving that healthy eating can be incredibly satisfying and packed with flavor. Imagine layers of tender noodles, earthy mushrooms, vibrant spinach, and just the right amount of cheesy goodness - all without the heavy calories you'd expect from a traditional lasagna.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups mushrooms, sliced
- 2 cups spinach
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Cook lasagna noodles according to package instructions in salted water until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- In a large skillet, sauté sliced mushrooms over medium heat until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper.
- Add fresh spinach to the mushrooms and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, Italian seasoning, salt, and pepper. Mix well to incorporate the seasonings.
- Begin layering the lasagna in the prepared baking dish. Start with a thin layer of marinara sauce on the bottom.
- Place three lasagna noodles as the first layer, slightly overlapping if needed.
- Spread half of the ricotta cheese mixture over the noodles, followed by half of the mushroom and spinach mixture.
- Pour 1 cup of marinara sauce over the vegetables, then sprinkle with half of the mozzarella and Parmesan cheeses.
- Repeat the layering process with the remaining noodles, ricotta, vegetables, sauce, and cheeses.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes before serving. This helps the layers set and makes cutting easier.
- Slice into 6 equal portions and serve hot. Optionally, garnish with fresh basil or additional Parmesan cheese.
Tips
- Moisture Management: Make sure to thoroughly drain your mushrooms and spinach to prevent a watery lasagna. Pat them dry with paper towels after cooking.
- Cheese Hack: For extra creaminess without adding calories, use part-skim ricotta and low-fat mozzarella.
- Noodle Tip: If you want to make this even lighter, try using no-boil lasagna noodles or zucchini strips as a low-carb alternative.
- Flavor Boost: Don't skip the Italian seasoning - it's the secret weapon that elevates the entire dish's taste profile.
- Resting is Crucial: Always let your lasagna rest for 10-15 minutes after baking. This helps the layers set and makes cutting and serving much easier.
- Make-Ahead Magic: This lasagna can be prepared in advance and refrigerated. Just add 10-15 minutes to the baking time if cooking from cold.Pro Tip: For meal prep, this lasagna freezes beautifully! Wrap individual portions tightly and freeze for up to 3 months.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 18g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
