This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free lasagna noodles in this dish.
"Never eat spinach just before going on the air."
Lasagna is the perfect winter meal. You can make it in advance without a lot of effort and this rich, sweet, savory dish is perfect for a cold winter’s night. The lasagna keep well and makes a perfect dish for lunch or dinner the next day.
Note that this is a little higher in sodium than most Dr. Gourmet recipes, but the spinach and mushrooms both need a little added salt to bring out their flavors.
Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.
Cooking garlic over high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor, but when I want a softer, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. More on Garlic »
Servings = 6 | Serving size =1/6 lasagna
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3.
Makes great leftovers.
|4 tsp||olive oil (divided)|
|2 lbs||fresh spinach|
|1/2 tsp||ground nutmeg|
|2 ounces||semi-soft goat cheese|
|3 cloves||garlic (minced)|
|1 large||onion (sliced)|
|2||ribs celery (diced)|
|2 lbs||crimini mushrooms (coarsely chopped)|
|2 tsp||dried marjoram|
|12 ounces||whole wheat lasagna noodles|
|8 ounces||provolone cheese|
Preheat the oven to 325°F.
Line an oblong 10 inch Pyrex dish with foil.
Add one teaspoon of the olive oil to a very large skillet and when hot add one pound of the spinach.
Cook until the spinach is wilted and remove to a large mixing bowl.
Add one teaspoon of olive oil to the skillet and when hot add the remaining spinach.
Cook until wilted and add to the mixing bowl.
Add the salt, nutmeg and goat cheese. Stir well until the cheese is melted. Set aside.
Place 2 teaspoons of the olive oil in a very large skillet over medium heat.
Add the garlic and sauté for one minute.
Add the onion and celery and continue sautéing for 2 minutes.
Add the mushrooms and cook, stirring frequently, for about 10 minutes.
Add the dried marjoram and toss well. Set aside.
Place half of the lasagna noodles in the bottom of the pan.
Top with half of the spinach mixture.
Top with half of the mushroom mixture. Spread evenly.
Top with half of the cheese.
Layer the other half of the lasagna noodles, the spinach and the mushrooms.
Cover the pan with aluminum foil and place in the oven.
Bake for 60 minutes covered.
Remove the foil and spread the remaining cheese evenly over the top.
Return to the oven and bake for another 15 minutes.
Serving size = 1/6 lasagna
Servings = 6
Amount Per Serving
|Calories 436||Calories from Fat 156|
|% Daily Value|
|Total Fat 18g||26%|
|Saturated Fat 8g||34%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 46g||12%|
|Dietary Fiber 8g||33%|
|Vitamin A 283%||Vitamin C 79%|
|Calcium 57%||Iron 38%|
|Vitamin K 738 mcg||Potassium 1809 mg|
|Magnesium 210 mg|