Cookin’ Greens Meatless Lasagna

This meatless lasagna packs a meaty punch thanks to the addition of fresh mushrooms. Finely chopped mushrooms can take on the same texture as meat and offer up a boost of flavour. Replacing all the meat in this lasagna recipe saves you about 15g of fat and over 300 calories!

Cookin' Greens Meatless Lasagna
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  1. 2 cups (250ml) Cookin’ Greens Chopped Spinach
  2. 1 lb crimini mushrooms, finely diced in the food processor
  3. 1/4 (60ml) cup diced onion
  4. 1 tbsp. (15ml) olive oil
  5. 1 jar four cheese pasta sauce
  6. 1/2 container low-fat ricotta cheese
  7. 1 package premade, fresh lasagna sheets
  8. 1 cup grated marble cheese
  9. 1/4 parmesan cheese
  1. Preheat oven to 350.
  2. Dice mushrooms in food processor until finely diced, about the consistency of ground beef. Heat oil in pan on medium-high. Sauté mushrooms and onions until most of their moisture has evaporated.
  3. Add jar of pasta sauce and heat through.
  4. Meanwhile, sauté spinach in a large pan over medium heat until no longer frozen. Lower heat low. Add ricotta to pan and mix until spinach is evenly distributed. Remove from heat, and set aside.
  5. Spray a large lasagna pan with non-stick spray. Layer in ingredients, starting with mushroom sauce mixture on bottom, followed by lasagna sheet, ricotta spinach mixture, mushrooms sauce, and sprinkles of cheese. Repeat until you reach the last sheet, then top with sauce, grated cheese and Parmesan.
  6. Cover with foil and bake for 25-30 minutes. Remove foil and bake another 5 minutes. Let stand 10 minutes before serving.
Dietitian Notes :
  1. Gluten Free : Use gluten free lasagna noodles
  2. Low Calorie
  3. Vegetarian
Adapted from Brittany Stager
Cookin' Greens
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