Skinny Spinach and Mushroom Lasagna – 315 Calories
Ingredients:
1 tbsp Olive Oil
6 oz cremini mushrooms, washed and sliced
3 Dashes Trader Joe’s 21 Seasoning Salute
1/2 Cup Frigo Ricotta Cheese Whole Milk
16 oz Low-fat cottage cheese (with 2% milk)
1/4 Cup Almond Milk – Unsweetened
1 Egg
16 oz Frozen Spinach defrosted and drained
2 1/2 Cup mozzarella shredded cheese
1/2 Cup Parmesan Grated Cheese
1/3 Cup Chopped Basil, fresh
1 tsp Dried Oregano, 1 tsp
1/2 Tsp Fresh Ground Pepper
1/2 Tsp Garlic powder
1/2 Tsp Onion powder
8 Lasagna Noodles No Boil
2 – 15 oz. Can Tomato Sauce
Directions
Pre-heat oven to 375
In a skillet heat olive oil over medium high heat. Add Mushrooms and Trader Joe’s 21 Seasoning. Cook for 3 to 4 minutes. Remove from heat and set aside.
In a medium bowl, combine the ricotta, cottage cheese, almond milk, egg and stir. Add 1 cup of the mozzarella, Parmesan, spinach, basil, oregano, and ground pepper. Stir together.
Spread 1 cup of tomato sauce in the bottom of the pan (9×13). Add 4 sheets of lasagna over sauce. You will need to break one of the sheets to fit. Spread half the cheese mixture on top of the noodles. Add half the mushroom to the top of the cheese layer. Top with 1 cup of tomato sauce. Repeat with 4 more noodles, remaining cheese mixture and mushrooms. Cover with remaining noodles and remaining tomato sauce and remaining shredded mozzerella.
Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 10 minutes. Remove from oven and let stand for 10 to 15 minutes.
Serving Size: 9
- Calories: 315
- Fat: 12g
- Carbohydrates: 29g
- Protein: 22g