Spinach Lasagne with Mushrooms and Cheese

This spinach lasagne uses cheese, and while many weight-cautious people are afraid of cheese because of the fat and calorie content, it is also rich in calcium and protein, and it's very satisfying. This recipe is vegetarian, so I justify adding the cheese for the protein. You may use low-fat if you like.

There's no need to add salt because the cheese tastes salty enough.

The spinach is packed full of anti-oxidants. I often serve this recipe as a dinner-party favorite because I can prepare it ahead of time and everyone seems to love it (even kids).

Ingredients

2 tbsp olive oil
1 cup chopped button mushrooms
1 Spanish onion finely chopped
4 tablespoons whole wheat flour
4 teaspoons Oregano
2 cups low sodium, no MSG, vegetarian (may substitute chicken or beef) bouillon
Pinch of pepper
2 cups frozen spinach (thawed).
2 cups grated mozzarella cheese
Lasagna noodles lightly cooked (or bought precooked)

Method

Preheat the oven to 350 degrees F. Fry the onion and mushroom in the olive oil for 5 minutes, stirring often. Add the flour and the Oregano and fry on low heat for another minute. Add half of the bouillon and bring to a boil and stir often. Add the rest of the bouillon and cook for a few minutes. Add pepper. In another bowl combine the spinach with the cheese.

Spread 1/4th of the spinach/cheese combination on the bottom of a 9X9 glass, greased (olive oil) pan. Lay one layer of the cooked/precooked lasagna over top. Spread 1/4th of the mushroom mixture on top. Continue with layering until you finish with a layer of mushroom sauce. The final layer is the cheese.

Bake for 40 minutes.

Return from Spinach Lasagne to Diet for Menopause Recipes

To return to NursingMenopause Home