Low Fat Mushroom With Spinach And Feta Lasagna Recipes

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QUICK MUSHROOM & SPINACH LASAGNE



Quick mushroom & spinach lasagne image

An easy vegetarian supper that's cheap to make too

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 tbsp olive oil
1 garlic clove , crushed
250g pack mushrooms , sliced
1 tsp thyme leaves , chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
  • Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium

HEALTHIER SPINACH LASAGNA WITH MUSHROOMS



Healthier Spinach Lasagna with Mushrooms image

We love this spinach and mushroom lasagna. This keeps incredibly well - it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we've fallen in love with the ease and final texture of the noodles.

Provided by Adam and Joanne Gallagher

Categories     Main

Time 1h10m

Yield Makes 8 Servings

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, finely diced
8 ounces cremini mushrooms, chopped (about 2 1/2 cups)
1 garlic clove, minced
1 pound fresh spinach leaves, rinsed
3/4 teaspoon kosher salt, or to taste
2 cups part-skim ricotta cheese, can substitute cottage cheese (one 15-ounce container)
2 large eggs, beaten
1/4 teaspoon freshly ground black pepper
3 cups marinara sauce, see our homemade marinara sauce recipe (one 24-ounce jar)
12 no-boil lasagna noodles or use regular lasagna noodles that have been cooked
1 1/2 ounces parmesan cheese, shredded (about 1/2 cup)
5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Steps:

  • Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
  • Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
  • Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don't worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
  • In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
  • Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
  • Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
  • Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
  • Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.

Nutrition Facts : Calories 396, Protein 24 g, Carbohydrate 42 g, Fiber 5 g, Sugar 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 80 mg

LOW-FAT MUSHROOM WITH SPINACH AND FETA LASAGNA



Low-Fat Mushroom With Spinach and Feta Lasagna image

Make and share this Low-Fat Mushroom With Spinach and Feta Lasagna recipe from Food.com.

Provided by sb.orlando

Categories     < 4 Hours

Time 2h10m

Yield 8 squares, 8 serving(s)

Number Of Ingredients 14

9 -10 lasagna noodles, uncooked
1 (14 ounce) can diced tomatoes with juice, undrained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon fat-free balsamic vinegar
1 tablespoon dried basil
1 teaspoon dried oregano
1/2-1 teaspoon garlic powder
salt and pepper
2 cups fat free mozzarella cheese, shredded and divided
1 cup fat free feta cheese, crumbled
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
1/2-1 lb portabella mushroom, cut into 1/4 inch thick slices

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9-inch by 13-inch pan with non-stick coating.
  • Mix Ricotta cheese, cottage cheese, parsley, and garlic.
  • Pour 1 cup of sauce in bottom of pan.
  • Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
  • Spread 1/2 of the cheese mixture over the noodles.
  • Top with 1/2 of the fat free mozzarella cheese.
  • Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
  • Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
  • Sprinkle with fat free Parmesan cheese (optional).
  • Bake, covered tightly with aluminum foil for one hour.
  • (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).

Nutrition Facts : Calories 206.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 31.5, Sodium 674.7, Carbohydrate 32.8, Fiber 5.1, Sugar 7.5, Protein 17

SPINACH AND MUSHROOM LASAGNA



Spinach and Mushroom Lasagna image

Provided by Food Network Kitchen

Time 4h35m

Yield SERVES: 6 to 8

Number Of Ingredients 9

2 15-ounce containers part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1 32-ounce jar marinara sauce
12 to 18 lasagna noodles (not no-boil)

Steps:

  • Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
  • Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
  • Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)



Portabella Mushroom With Spinach and Feta Lasagna (Vegetarian) image

This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

9 -10 lasagna noodles, uncooked
1 (14 ounce) can diced tomatoes with juice, undrained (Italian style is okay)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon balsamic vinegar (optional)
1 tablespoon dried basil
1 teaspoon dried oregano
1/2-1 teaspoon garlic powder
salt and pepper
2 cups shredded mozzarella cheese, divided (more if desired)
1 cup feta cheese, crumbled (more if desired)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg, slightly beaten
1/2-1 lb portabella mushroom, cut into 1/4 inch thick slices

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Cook the lasagna noodles until soft.
  • Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
  • in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
  • In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
  • Layer 3 pieces of cooked lasagna noodles on top of the sauce.
  • Then 1/2 of the cheese mixture.
  • Then 1/2 of the sliced mushrooms.
  • Then another 1/3 of the sauce; repeat.
  • Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
  • Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

Nutrition Facts : Calories 288.6, Fat 11.8, SaturatedFat 6.8, Cholesterol 62.1, Sodium 814.3, Carbohydrate 31.1, Fiber 4.2, Sugar 7.7, Protein 16.7

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