Recipe - Mushroom And Spinach Lasagne

10 ounce Wholewheat lasagne; cooked,
drained
1 tablespoon Olive oil
1 Onion; chopped
4 Garlic clove; minced
8 ounce Mushroom; cut or sliced up
1 Frozen chopped spinach
1 teaspoon Salt
One half teaspoon Fresh ground black pepper
One fourth teaspoon Nutmeg
15 ounce Lowfat ricotta cheese
1 Egg
1 One half cup Lowfat mozzarella cheese;
grated
1 cup Canned tomato sauce

Preheat the oven to 400 degrees F. Warm the oil in a large, nonstick skil
let over low heat. Add the onion and garlic. Cook until the onion is soft
, about 5 minutes, stirring occasionally. Add the mushrooms and turn the h
eat up to medium. Cook the mushrooms until almost all the liquid has evapo
rated. Add the spinach. Increase the heat to high, and stir until almost
all the liquid has cooked away. Stir in the salt, pepper and nutmeg. Set
the mixture aside. Stir the egg into ricotta. TO ASSEMBLE: Set aside 1/2
cup mozzarella. Spread half the tomato sauce o nto the bottom of a 9x12
inch glass or ceramic lasagne dish. Lay onethi rd of the pasta over the
tomato sauce. Spread half the ricotta over the pa sta and then half the
spinach mixture over the ricotta. Sprinkle on One half cu p mozzarella. Cover
with another layer of pasta and then repeat the ricott a, spinach and
mozzarella layers. Lay the remaining pasta on top. Spread the rest of the
tomato sauce over the pasta and then sprinkle the One half cup o f mozzarella on
top of the lasagna. Bake 45 minutes, until brown on top an d bubbling.

NOTES : Lowfat cheeses, spinach and whole wheat lasagne noodles boost the n
utrition content of this dish.
Posted to MMRecipes Digest V3 #358

From: Gruenwald sitm@ekx.infi.net

Date: Sun, 29 Dec 1996 19:01:07 0600