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One of my favorite go-to recipes for winter used to be my homemade lasagna with hamburger, but now I prefer a healthier vegetable lasagna using whole grain lasagna noodles instead of white, and adding more veggies to increase the nutritional value. I was able to make it much healthier than traditional versions adding fresh spinach and mushrooms, and it's a great, hearty, one-dish meal.
Ingredients:
2 tablespoons organic virgin olive oil
1 large red onion, sliced
1 pound organic portobello mushroom caps, sliced
4 garlic cloves, minced
2 packages (5 oz each) fresh baby spinach
2 large eggs, lightly beaten
1/3 cup chopped fresh basil
1 tablespoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 cup organic milk
1-15 oz container organic ricotta cheese
2 -15 oz cans organic tomato sauce
16 organic whole grain lasagna noodles (pre-cooked)
8 ounces part-skim organic mozzarella cheese, shredded (about 2 cups)
Directions:
1. Preheat oven to 375°.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add mushrooms; sauté 6 minutes. Add garlic and spinach; sauté 30 seconds. Transfer mushroom mixture to a bowl.
3. Stir vegetable mixture until blended.
4. Combine eggs and next 3 ingredients (through pepper) in a bowl, stirring with a whisk. Stir in milk and ricotta cheese.
5. Pour 1 cup tomato sauce into bottom of a 13 x 9-inch glass or ceramic baking dish coated with olive oil Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1/3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture, and mozzarella cheese. Spread 1 cup sauce over mozzarella. Arrange 4 noodles over sauce. Top with 1 cup sauce and 1 cup mozzarella cheese.
6. Bake uncovered for 40-50 minutes, or until the cheese is lightly browned and the sauce is bubbling around the sides.
This is important – let the lasagna stand for at least 10 minutes before cutting and serving. That will allow the cheese to cool enough to hold the shape when cut, which makes a much more impressive presentation, rather than having it fall apart on your plate.
"Lasagne by Laurel"
Ingredients:
2 tablespoons organic virgin olive oil
1 large red onion, sliced
1 pound organic portobello mushroom caps, sliced
4 garlic cloves, minced
2 packages (5 oz each) fresh baby spinach
2 large eggs, lightly beaten
1/3 cup chopped fresh basil
1 tablespoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 cup organic milk
1-15 oz container organic ricotta cheese
2 -15 oz cans organic tomato sauce
16 organic whole grain lasagna noodles (pre-cooked)
8 ounces part-skim organic mozzarella cheese, shredded (about 2 cups)
Directions:
1. Preheat oven to 375°.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add mushrooms; sauté 6 minutes. Add garlic and spinach; sauté 30 seconds. Transfer mushroom mixture to a bowl.
3. Stir vegetable mixture until blended.
4. Combine eggs and next 3 ingredients (through pepper) in a bowl, stirring with a whisk. Stir in milk and ricotta cheese.
5. Pour 1 cup tomato sauce into bottom of a 13 x 9-inch glass or ceramic baking dish coated with olive oil Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1/3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture, and mozzarella cheese. Spread 1 cup sauce over mozzarella. Arrange 4 noodles over sauce. Top with 1 cup sauce and 1 cup mozzarella cheese.
6. Bake uncovered for 40-50 minutes, or until the cheese is lightly browned and the sauce is bubbling around the sides.
This is important – let the lasagna stand for at least 10 minutes before cutting and serving. That will allow the cheese to cool enough to hold the shape when cut, which makes a much more impressive presentation, rather than having it fall apart on your plate.
"Lasagne by Laurel"
