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A festive lasagna, studded with a meaty mushrooms (instead of fatty sausage and ground beef) and enriched with a low-fat but creamy spinach sauce is perfect for holiday entertaining and potlucks. And, it is practical because you can assemble it ahead of time and bake shortly before serving. 
WHOLE-WHEAT LASAGNA WITH MUSHROOMS & SPINACH
1 recipe Low-Sodium Marinara Sauce (recipe below) or 1 (24.5-oz) jar prepared low-sodium marinara sauce
4 tsp olive oil, divided
1 lb cremini or baby bella mushrooms, wiped clean, cut into quarters or eights, depending on size (5 cups)
1 (10-oz) package frozen spinach
1 large egg
1 (16-oz) container 1% low-fat cottage cheese or 1 (15-oz) container part-skim ricotta cheese
1/8 tsp ground nutmeg
Pepper to taste
12 whole-wheat lasagna noodles 
2/3 cup grated Parmesan cheese, divided
1 1/3 cups shredded part-skim mozzarella cheese, divided 

1. Bring a large pot of water to a boil for cooking lasagna noodles. Prepare marinara sauce, if making homemade. Meanwhile, heat 2 tsp oil in large skillet over medium-high heat. Add half the mushrooms; cook, turning occasionally, until browned and tender, 4 to 6 minutes. Transfer to plate. Add remaining 2 tsp oil to skillet; sauté remaining mushrooms and transfer to plate.

2. Cook spinach according to package directions. Drain, refresh with cold running water; press out excess moisture. Whisk egg and cottage cheese (or ricotta) until smooth. Add spinach, 1/3 cup Parmesan, nutmeg, and pepper; mix well.

3. Cook lasagna noodles in boiling water until just tender, about 8 minutes. Using tongs or a slotted spoon, transfer noodles to a large bowl of cold water to stop the cooking. Lay the noodles out on a baking sheet. 

4. Preheat oven to 400˚F. Coat a 9 x 13-inch baking dish with cooking spray. Spread about 1/2 cup marinara sauce in baking dish. Arrange 3 noodles over sauce. Spread one-third of the spinach mixture over noodles. Scatter one third of the mushrooms over spinach layer. Spoon about 1/2 cup marinara sauce over mushrooms. Sprinkle with 1/3 cup mozzarella. Add another layer of noodles and repeat the layering with spinach mixture, mushrooms, marinara sauce and mozzarella 2 more times. Arrange remaining 3 noodles over lasagna. Spread remaining marinara sauce evenly over final layer of noodles. (Reserve remaining Parmesan and mozzarella to sprinkle over top towards the end of baking.) Cover with a sheet of parchment paper, then foil. (The lasagna can be prepared ahead to this point. Refrigerate for up to 2 days.)

5. If baking lasagna immediately after assembling, bake, covered, for 35 minutes. If baking a lasagna that has been refrigerated, bake, covered, for 50 minutes. Sprinkle with the remaining 1/3 cup Parmesan and 1/3 cup mozzarella. Bake, uncovered, until lasagna is hot in the center and top is lightly browned in spots, 10 to 20 minutes more. Let stand for at least 10 minutes before serving. 

Yield: 9 servings.

Per serving (with our Low-Sodium Marinara Sauce and cottage cheese): Calories: 345. Total fat: 11 grams. Saturated fat: 4 grams. Cholesterol: 40 milligrams. Sodium: 558 milligrams. Carbohydrates: 39 grams: Fiber: 9 grams. Protein: 25 grams. Calcium: 397 milligrams.

Per serving (with our Low-Sodium Marinara Sauce and ricotta): Calories: 378. Total fat: 15 grams. Saturated fat: 6 grams. Cholesterol: 53 milligrams. Sodium: 414 milligrams. Carbohydrates: 40 grams: Fiber: 9 grams. Protein: 24 grams. Calcium: 498 milligrams.

Low-Sodium Marinara Sauce: Place 3 (14.5-oz) cans no-salt-added tomatoes in food processor and pulse several times until they form a chunky puree. Heat 2 tsp olive oil in large wide pot, such as a Dutch oven, over medium heat. Add 1 cup chopped onion, ½ cup chopped carrot and ½ cup chopped celery; cook, stirring often, until softened, 3 to 5 minutes. Add 4 minced garlic cloves, 1 tsp dried oregano and ¼ tsp crushed red pepper flakes; cook, stirring, until fragrant but not browned, 20 to 30 seconds. Add pureed tomatoes and bring to simmer. Simmer sauce, uncovered, over medium-low heat, stirring often, until thickened, 25 to 30 minutes. 

Yield: Generous 3 cups. 

Per (1/3-cup) serving: Calories: 50. Total fat: 1 gram. Saturated fat: 0 grams. Sodium: 67 milligrams.  Sodium: 67 milligrams.  

​Recipe by Patsy Jamieson
Originally published in Tufts University Health & Nutrition Letter







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PREPARATION