Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 large yellow onion, coarsely chopped | ||
| 1 lbs. Hy-Vee portabella mushrooms, coarsely chopped | ||
| 1 (10 oz) pkg Hy-Vee frozen leaf spinach, thawed and squeezed dry | ||
| 1 large clove garlic, minced | ||
| Hy-Vee salt and Hy-Vee fresh ground pepper, to taste | ||
| 1 (15 oz) container Hy-Vee low-fat ricotta cheese | ||
| 1 (8 oz) pkg Hy-Vee shredded 2% milk mozzarella cheese, divided | ||
| 1 (26 oz) jar Hy-Vee traditional pasta sauce | ||
| 9 no-boil lasagna noodles |
Directions
- Heat oil in a large skillet over medium heat. Add onion and sauté 5 minutes or until onion is soft. Add mushrooms and sauté 10 minutes or until mushrooms are tender.
- Stir in spinach and garlic; cook an additional minute. Season with salt and pepper, to taste. Remove from heat and allow to cool briefly.
- Combine ricotta cheese and 1 cup mozzarella cheese.
- Spread heaping 1/2 cup of pasta sauce in 9-by-13-inch baking pan. Top with 3 noodles, 2/3 cup ricotta cheese mixture, 1-1/3 cups vegetable mixture and heaping 1/2 cup pasta sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
- Cover pan with foil. Bake at 350 degrees for 50 minutes. Uncover and bake for an additional 10 minutes. Allow to stand for 10 minutes before cutting.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 35mg
- Sodium: 590mg
- Total Carbohydrates: 25g
- Protein: 14g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 25%