Thursday, July 16, 2015


For my dear friend Retha and anyone else who might enjoy and want it.


Sauce Ingredients:
1     onion, chopped
2     cloves garlic
3     cups sliced mushrooms
2     bay leaves
1 1/2 t oregano
1 1/2 t basil
1/2    t thyme
1/4   C chopped parsley
6      C tomatoes, diced (fresh or canned)
5      water

Other Ingredients:
2    10 oz package frozen spinach
1    cup part skim ricotta, thinned with 1/2 C skim milk
8     oz whole wheat lasagna noodles
1/2  lb part skim mozzarella, sliced thing 
1/4  cup grated parmesan cheese
vegetable coat spray

To prepare sauce, saute garlic and onion in water in a large saucepan until onions are clear.  Add remaining sauce ingredients.  Simmer for 30 minutes.  Remove bay leaf.

Cook lasagna noodles in boiling water until tender and drain.  Rinse in cold water to prevent sticking.

Spray a 9x13 baking dish with vegetable coating spray.

Cook frozen spinach.  Squeeze all excess water from spinach.  Spread thin layer of sauce on the bottom of pan.  Layer noodles on top of sauce.  Spread more sauce on top of noodles.  Place 1/2 of spinach evenly over sauce.  Distribute 1/2 ricotta evenly.  Sprinkle 1/2 mozzarella as next layer.  Layer more noodles and repeat the process, ending with a layer of noodled, tomato sauce and remaining mozzarella.

Bake covered for 30 minutes 15 375 degrees.  Uncover and bake until brown.  
Let stand for 15 minutes before serving.  Sprinkle with parmesan cheese

Serves 8

Calories 307.0  

This recipe is from SPA Specialties from the kitchen of Lake Austin Resort and was given to us by Outpatient Cardiac Rehab - St. Francis Hospital, Tulsa, OK.   

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