Mediterranean Spinach Lasagna

Name: Mediterranean Spinach Lasagna
Ingredients: 9 lasagna noodles, uncooked; Vegetable cooking spray; 2 cups sliced fresh mushrooms; 1 cup shredded carrot; 1 cup chopped onion; 2 (8-ounce) cans no-salt-added tomato sauce; 1 (6-ounce) can no-salt-added tomato paste; 1 (2 1/4-ounce) can sliced ripe olives, drained; 1 1/2 teaspoons dried oregano; 1 teaspoon dried basil; 1/2 teaspoon pepper; 1 (10-ounce) package frozen chopped spinach, thawed; 1 1/2 cups 1% low-fat cottage cheese; 1/4 cup plus 2 tablespoons nonfat cream cheese, softened; 1 tablespoon lemon juice; 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese

17 ingredients

6 steps

Ingredients

9 lasagna noodles, uncooked
Vegetable cooking spray
2 cups sliced fresh mushrooms
1 cup shredded carrot
1 cup chopped onion
2 (8-ounce) cans no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomato paste
1 (2 1/4-ounce) can sliced ripe olives, drained
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed
1 1/2 cups 1% low-fat cottage cheese
1/4 cup plus 2 tablespoons nonfat cream cheese, softened
1 tablespoon lemon juice
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

1

Cook noodles according to package directions, omitting salt and fat. Drain and set aside.
2

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, carrot, and onion; saute 5 minutes.
3

Remove vegetable mixture from heat, and stir in tomato sauce, tomato paste, olives, oregano, basil, and pepper. Set mixture aside.
4

Drain spinach, and press between paper towels to remove excess moisture. Combine spinach, cottage cheese, nonfat cream cheese, and lemon juice. Set spinach mixture aside.
5

Place 3 lasagna noodles in bottom of an 11- x 7- x 1 1/2-inch baking dish coated with vegetable cooking spray. Spoon one-third of spinach mixture over noodles. Spoon one-third of vegetable mixture over spinach mixture. Top with one-third of mozzarella cheese. Repeat layers twice with remaining noodles, spinach mixture, vegetable mixture, and mozzarella cheese. Top with Parmesan cheese. Bake, uncovered, at 325° for 30 to 35 minutes or until thoroughly heated. Let stand 10 minutes before serving.
6

If desired, cover and chill overnight before baking. Bake, uncovered.