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Super Foods Lasagna

Vesta de Yampert Fort
2 boxes lasagna noodles
2 boxes frozen chopped spinach
2 red bell peppers, seeded and diced
1 large yellow onion, diced
1 box (6- to 8-oz.) shittake mushrooms
2 eggs
2 to 3 garlic cloves, minced
2 (8-oz.) packages low-fat ricotta cheese
2 (6-oz.) packages feta cheese (Not low fat)
1 bunch parsley, chopped fine
2 jars vodka tomato sauce
8 to 10 oz. shredded mozzarella
Boil the noodles according to package directions. (Though many people opt for the no-boil variety. Rumor has it that you don_t have to boil any of them because the moisture from the other ingredients will cook them perfectly.) Boil water and add spinach; cook to package directions.If you haven_t done so already, chop the bell peppers, onion and mushrooms while spinach is boiling. Drain spinach, pushing out excess moisture with a bowl, then scramble in eggs and garlic while spinach is still hot. In a separate bowl, mix together feta cheese, ricotta cheese and parsley. (You may not want to use the whole bunch of parsley.) Saut/N onions, peppers and mushrooms, and place to the side. Once you have your mise en place (things in place), you can begin to layer your ingredients, starting with the tomato sauce, then a noodle, spinach, another noodle, the cheese mixture, the bell pepper/onion/mushroom mixture, then start all over.Top the finished product with mozzarella and bake at 350 degrees for 30 to 45 minutes.