This is such a great recipe! It tastes like you are eating something really unhealthy but instead you are packing in fresh and nutritious veggies and whole wheat pasta!
- 1 Tbsp Olive Oil
- 2 Garlic Cloves, minced
- 1/3 cup All Purpose Flour
- 3 cups 2% Milk
- 1/2 tsp Salt
- 1/4 tsp Ground Red Pepper
- 1 Package Fresh Mushrooms, sliced
- 6 oz Shredded Part Skim Mozzarella Cheese
- 2 1/4 cups Chopped Onion
- 16 oz Frozen Chopped Spinach (thawed, drained, squeezed dry)
- 26 oz Jar Marinara
- 1/4 tsp Pepper
- 12 Whole Wheat Cooked Noodles
- McCormick's Seasoning Salt
Preheat oven to 375. Heat oil, brown onions, add garlic and spinach, reduce heat, cover. Cook 3 minutes. Combine flour, milk, salt & peppers in sauce pan. Stir with whisk often. Bring to boil. Reduce heat and simmer 1 minute. Add 2 cups to spinach mixture.
Spread 1/2 cup marinara in bottom of a casserole dish coated with cooking spray. Arrange 3 to 4 lasagna noodles (depending on the size of the noodles) over sauce, top with 1/2 of spinach mixture and 1/2 of the mushrooms; sprinkle lightly with McCormick's seasoning salt. Top with another layer of noodles, 1 cup marinara, 3/4 cups cheese. Add another layer of noodles, the remaining spinach mixture, and the remaining mushrooms. Sprinkle lightly with McCormick's seasoning salt. Add another layer of noodles, remaining marinara, and reserved 1 cup of milk mixture. Sprinkle remaining cheese. Cover loosely with foil, cook at 375 for 50 minutes; remove foil and cook 5 minutes or until cheese has milted and is slightly browned. Makes 8 servings.
Calories 330; Fat 9.3g, Fiber 6.9g