Spinach-Mushroom Lasagna (Ovo Lacto)
Submitted by mamich
A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.
YIELD
6 servingsPREP
40 minCOOK
35 minREADY
75 minThis vegetarian lasagna builds its own sauce from scratch: crushed tomatoes simmered with mushrooms, red peppers, carrots, onion, red wine, and a drizzle of honey, seasoned with basil, rosemary, oregano, and thyme.
The ricotta filling uses egg whites instead of whole eggs, and nonfat mozzarella tops it off, keeping things lighter without sacrificing that stretchy, golden cheese layer on top.
A full pound of fresh spinach gets layered in, so every slice is loaded with greens.
It’s ovo-lacto vegetarian, feeds six, and tastes even better the next day when the flavors have had time to settle.
Pro Tips
- Simmer the sauce a full 20 minutes. The carrots and peppers need that time to soften and meld into the tomatoes.
- Drain the noodles well after cooking. Wet noodles make soggy lasagna no matter what you do.
- Chop the fresh spinach and drain it thoroughly before layering. Raw spinach releases water as it bakes.
- Let the lasagna rest 15 minutes after pulling it from the oven. This is essential for clean slices that actually hold their layers.
Ingredients
Directions
- Place tomatoes, mushrooms, red peppers, carrots, onion, wine and black pepper in a large, heavy saucepan.
Simmer for 20 minutes.
Preheat oven to 350℉ (180℃).
Mix together the egg whites and the ricotta or cottage cheese. Set aside.
To assemble, place a layer of tomato sauce in the bottom of a pan.
Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with grated mozzarella.
- Bake for 35 minutes. Let stand for 15 minutes before cutting.
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