9 whole wheat lasagna noodles
1 tbsp (15 mL) olive oil
1 cup (250 mL) red onion, diced
4 cups (1 L) mushrooms, sliced
3 cloves of garlic, minced
1 bag (10 oz) baby spinach, washed and dried
1 jar tomato sauce (about 2 ¼ cups)
Pepper to taste
1 cup (250 mL) light feta cheese
1 container (475g) light ricotta cheese
2 cups (500 mL) light mozzarella cheese, shredded
Preheat oven to 375º F (190º C).
Cook the lasagna noodles according to package directions. Drain and set aside.
To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.
To make the lasagna: Line the bottom of a 9x13 inch baking dish with 3 noodles. Top with ½ of the ricotta cheese, ½ of the sauce and ½ of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
Bake for 30 minutes or until the cheese is starting to brown.
Here are the facts per portion if portion is 1/8 of lasagna.
Calories: 333
Protein: 25 g
Fat: 14 g
Saturated fat: 8 g
Dietary cholesterol: 35 mg
Carbohydrate: 30 g
Dietary fibre: 5 g
Sodium: 908 mg
Potassium: 686 mg