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Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna

Go meatless one night and try this low calorie pasta dish!

Serves: 6 (Serving= 1/6 the pan)


  • 1 – 8 ounce can no salt added tomato sauce
  • 1 – 14.5 ounce can fire roasted garlic diced tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 – 10 ounce box frozen chopped spinach, defrosted and liquid squeezed out
  • 1 – 8 ounce container sliced mushrooms
  • 1 cup part-skim shredded mozzarella cheese
  • 1 cup fat-free ricotta cheese
  • ¼ cup egg substitute
  • 9 whole wheat pasta noodles, cooked according to directions on box (use gluten free noodles for GF version)
  • ¼ cup Parmesan cheese


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In the bottom of an 8 x 8” pan, pour small amount of tomato sauce and spread around to coat.
  3. In a small bowl, combine the rest of the tomato sauce with the diced tomatoes, 1 teaspoon oregano and 1 teaspoon basil.
  4. In a medium bowl, combine remaining 1 teaspoon oregano, 1 teaspoon basil, garlic powder, spinach, mushrooms, mozzarella, ricotta and egg substitute.  Mix together well.
  5. Place 3 lasagna noodles on bottom of pan, layer with ½ the spinach and mushroom mixture and then place 3 more noodles on top.
  6. Pour ½ the tomato mixture on the noodles.  Add the rest of the spinach and mushroom mixture, another layer of 3 noodles then the rest of the tomato mixture.
  7. Bake for 20 minutes covered with foil.  Take foil off and sprinkle with Parmesan and bake an additional 10-15 minutes.