Lasagna Primavera
Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 12
 

Ingredients:

---Noodle layer:
12 ounces lasagna noodles
1 spray Nonstick cooking spray
---Spinach layer:
16 ounces frozen leaf spinach -- thawed and drained
1 teaspoon olive oil
1 medium onion -- chopped
3 cloves garlic
2 medium green onions -- chopped
3/4 teaspoon salt
1/2 teaspoon thyme leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
---Mushroom layer:
2 cups sliced button mushrooms
3 cups portabella mushrooms -- (6-ounce) sliced
2 teaspoons olive oil
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon Italian herb seasoning
7 ounces roasted , peeled fancy Italian sweet red peppers, drained and chopped
---Ricotta Layer:
15 ounces low-fat ricotta cheese
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
---Tomato Layer:
29 ounces tomatoes
1 teaspoon Italian herb seasoning
1/2 teaspoon sugar
---Topping:
2 cups low-fat shredded mozzarella cheese
 

Preparation:

Heat the oven to 350. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray or coat two 8-by-8-by-2 1/4-inch baking pans with nonstick cooking spray. Set aside while preparing vegetable layers. Remove the cooked lasagna noodles from the boiling water and place them on a baking sheet between layers of wax paper or aluminum foil. The wax paper or foil will keep the noodles from sticking to each other. To prepare the spinach layer, squeeze any excess water out of the spinach. Heat 1 teaspoon of olive oil in a 12-inch nonstick skillet. Saute the spinach, onion, garlic and green onions over medium-low heat for 6 to 7 minutes, until the vegetables are soft. Stir in the salt, thyme leaves, nutmeg and black pepper. Transfer to the bowl of a food processor or blender and puree until smooth. Transfer to a bowl to cool. To prepare the mushroom layer, heat the remaining 2 teaspoons of olive oil in the same 12-inch nonstick skillet. Saute the mushrooms and the portabella mushrooms over medium-low heat for 10 to 12 minutes, until the mushrooms are dark and all the moisture has evaporated. Stir in the garlic, salt, and Italian herb seasoning and cook for 1 more minute. Add the chopped, peeled roasted red pepper and allow to cool while preparing the remaining layers. To prepare the ricotta layer, stir together the low-fat ricotta cheese, nutmeg and Parmesan until thoroughly mixed. Set aside. To prepare the tomato layer, stir together the peeled, chopped tomatoes, the Italian herb seasoning and the sugar. Set aside. To assemble the lasagna, cover the bottom of the prepared baking dish with three or four cooked noodles. Spoon approximately half of the tomato layer over the noodles, then spread the spinach layer over the tomatoes. Sprinkle lightly with 1/2 cup of the mozzarella cheese. Layer more cooked noodles over the mozzarella cheese and spread the mushrooms and red pepper on top. Layer three or four more noodles on top and spread the ricotta mixture on top. Cover with remaining noodles. Spoon remaining tomatoes over the noodles and top with remaining mozzarella cheese. Bake for 40 minutes or until brown on top and bubbling. Allow to rest 10 to 15 minutes before cutting. The lasagna can be prepared up to three days in advance and reheated for 20 to 25 minutes in a 350-degree oven before serving. It also can be frozen for up to 12 weeks. Allow to thaw overnight in the refrigerator and bake 20 to 25 minutes, or until hot, in a 350-degree oven.

 

Nutritional Information:

1512 Calories (kcal); 23g Total Fat; (13% calories from fat); 50g Protein; 273g Carbohydrate; 8mg Cholesterol; 2352mg Sodium