Lasagna with Spinach and Mushrooms

16 oz. frozen chopped spinach, thawed in a colander
1 Tbsp. olive oil
8 oz. mushrooms, cut into thick slices
2 garlic cloves, minced
1 tsp. fresh thyme leaves (or 1/2 tsp. dried thyme)
8 oz. fat-free or part-skim ricotta cheese
1 egg
1 Tbsp. water
Pinch of nutmeg
Salt and pepper
2 1/2 cups jarred marinara sauce*
7 to 8 oz. no-boil lasagna noodles
4 oz. (1 cup) grated Parmesan cheese

Drain and squeeze excess water from spinach and set aside. Heat olive oil in skillet and add mushrooms. Toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Remove from heat.

Heat oven to 350 degrees F. Lightly oil a rectangular baking dish approximately 8″ X 8″. Blend ricotta cheese with egg, water, nutmeg and salt and pepper to taste. Stir in squeezed spinach.

Spread a small amount of marinara sauce in a thin layer over bottom of baking dish. Top with a layer of lasagna noodles. Top noodles with a thin layer of the ricotta mixture. Top ricotta with half the mushrooms and then top with a layer of marinara sauce and Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan.

Cover baking dish tightly with foil and place in the oven. Bake 40 minutes or until mixture is bubbling. Remove from ovenĀ and allow to sit for 5 to 10 minutes before serving.

Note: You can assemble this lasagna up to a day ahead and refrigerate, or you can freeze it for a month before baking.

*Look for marinara sauce that containsĀ no high-fructose corn syrup. It’s a cheap additive that’s not worthy of your consumption. Period.

Serves 6
WW Points per serving: 9