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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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."
-Dan Rather

The refrigerator light goes on...

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

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 »


 

Spinach Mushroom Lasagna



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
1/8 tsp salt
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

Spinach Mushroom Lasagna
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.

Serve.

Nutrition Facts

Serving size = 1/6 lasagna

Servings = 6

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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  
Cholesterol 33mg 11%
Sodium 573mg 22%
Total Carbohydrates 46g 12%
    Dietary Fiber 8g 33%
    Sugars 6g  
Protein 27g  
Vitamin A 283% Vitamin C 79%
Calcium 57% Iron 38%
Vitamin K 738 mcg Potassium 1809 mg
Magnesium 210 mg