Pesto Lasagna with Spinach and Mushrooms

Pesto Lasagna with Spinach and Mushrooms
Photo by Oxmoor House


  • 2 cups sliced cremini mushrooms
  • 4 cups torn spinach
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • Cooking spray
  • ¾ cup (3 ounces) shredded provolone cheese
  • 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
  • + 5 more ingredients
    • ¾ cup (3 ounces) grated fresh Parmesan cheese, divided
    • ½ cup commercial pesto
    • 1 large egg, lightly beaten
    • 1 (8-ounce) package precooked lasagna noodles (12 noodles)
    • 1 (8-ounce) can tomato sauce

Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, sti...

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