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Spinach and Mushroom Whole-Wheat Lasagna with Zucchini Layers
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Large skillet
  • 9x9-inch baking dish
  • Mixing bowl

Ingredients
  

  • 8 whole-wheat lasagna noodles
  • 3 medium zucchinis, sliced lengthwise into thin strips
  • 10 oz cremini mushrooms, sliced
  • 5 cups baby spinach
  • 15 oz part-skim ricotta cheese
  • 2 cups shredded low-fat mozzarella cheese
  • 2 1/2 cups low-sodium marinara sauce
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the whole-wheat lasagna noodles according to package directions until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and minced garlic. Cook for 5 to 6 minutes until the mushrooms soften and release their liquid.
  • Stir in the baby spinach and cook for 2 minutes until wilted. Season the mixture with the salt and black pepper, then remove the skillet from the heat.
  • In a small bowl, stir the ricotta cheese until smooth. Spread 1/2 cup marinara sauce across the bottom of a 9x9-inch baking dish.
  • Layer 3 noodles over the sauce, followed by half the zucchini strips, half the mushroom-spinach mixture, half the ricotta, and 1/2 cup mozzarella. Repeat the layers once more.
  • Top with the remaining 3 noodles, the rest of the marinara sauce, the remaining mozzarella, and the Parmesan cheese.
  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese is lightly browned. Let the lasagna rest 10 minutes before slicing.

Notes

Slice the zucchini very thin so it softens fully during baking without releasing excess water into the layers. If the spinach-mushroom filling seems dry after cooking, add a tablespoon of marinara sauce to loosen it before assembling. Leftovers reheat well in a 350°F oven for 15 minutes, covered, to keep the zucchini from drying out.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, 9x9-inch baking dish, Mixing bowl