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Ingredientes
- 4 lasagna noodles (3 ounce.)
- 1 c. ricotta cheese
- 1/2 teaspoon dry basil, crushed
- 1/4 teaspoon pepper
- 1/4 teaspoon dry oregano, crushed
- 1 (10 ounce.) pkg. frzn minced spinach
- 2 c. sliced fresh mushrooms
- 1/2 c. minced onion
- 1 1/2 c. sodium-reduced spaghetti sauce
- 4 ounce. sliced Mozzarella cheese
Direcciones
- Cook noodles according to package directions, except omit salt. Drain. Rinse with cool water; drain again. Stir together ricotta cheese, basil, pepper, and oregano.
- Cook frzn spinach according to package directions, except omit salt. Drain well. In a microwave-safe 1-qt casserole, combine mushrooms, onion, and 1/4 c. water. Micro-cook, covered, on 100% power (high) 3 to 4 min or possibly till tender, stirring once. Drain well. Stir in spaghetti sauce. Cook, covered, on high about 3 min or possibly till mix is heated through, stirring once.
- Arrange 2 lasagna noodles in a microwave-safe 10x6x2 inch baking dish, cutting to fit. Spread half the ricotta mix over noodles; top with half the Mozzarella. Top with cooked spinach and half the spaghetti sauce mix. Layer with remaining noodles, ricotta cheese mix, Mozzarella cheese, and spaghetti sauce mix.
- Cook, uncovered, on 70% power (medium-high) 13 to 15 min or possibly till heated through, giving dish a half turn after 8 min. Let stand 10 min before serving. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 2 servings | |
| Calories 435 | |
| Calories from Fat 227 | 52% |
| Total Fat 25.3g | 32% |
| Saturated Fat 14.4g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 537mg | 22% |
| Potassium 960mg | 27% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.27g | 3% |
| Protein 36.33g | 58% |
