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Mushrooms, Spinach Lasagna: Date Added: 16 May 2011
Listed in: Vegetables To Try
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Mushrooms, Spinach Lasagna

No -Boil lasagna noodles are a busy cooks best friend, here they are layered with a generous amount of mushrooms and spinach and a delicious white sauce with cheese. Serve as a side dish or as a main entree for four along with a simple salad.
Six Servings
Preparation time: about 15 minutes. Bake time 45 minutes
Cost per serving: $1.16
Spray vegetable oil
1 tablespoon olive oil
1 pound sliced mushrooms
2 cloves garlic minced
1 pound frozen spinach, defrosted and squeezed to remove water
3 tablespoons butter
3 tablespoons flour
1 cup low fat milk
6 Barilla No-Boil Lasagne Noodles
2 cups grated Italian blend cheese ( 8 ounces)
salt and pepper (optional)

Cooking Instructions

1. Preheat oven to 350 degrees. Spray a medium 8- to 10-inch skillet with your favorite spray oil, to prevent sticking, add one tablespoon of olive oil for flavor, and add the mushrooms and cook on medium heat covered for 10 minutes or until the mushrooms are soft, stirring a few times while they cook. Add salt and pepper to taste if desired. With a slotted spoon remove the mushrooms and set aside.
2. Add the garlic to the pan juices along with the spinach, add a little salt and pepper if desired. Continue to cook on low heat, about 5 minutes or until all water has been cooked away. Remove the spinach and add to the mushrooms set aside until ready to use.
3. In the empty skillet melt the butter on low heat, there will be specks of spinach left behind but this does not matter. Once the butter is melted add the flour and cook the paste ( often called a roux), stirring occasionally for about three minutes. Add the milk and blend using a fork or a whisk, cook until it thickens. This will take about 2-3 minutes. Stir so you blend the flour into the milk and create a nice creamy, smooth sauce.
4. Spray an 8 X 8 x 2 - inch square baking pan with oil to prevent sticking. Place two uncooked Barilla Lasagna noodles in the bottom of the pan ( the noodles will spread out to the edge of the pan as they cook). Top the noodles with one- half of the mushrooms, one-half of the spinach and one-half of the cream sauce . Top this with one-third of the grated cheese. Repeat using all the vegetables and sauce and top with the remaining two noodles and sprinkle the remaining cheese on top. Cover with aluminum foil. Bake 30 minutes covered. Remove foil, bake 15 minutes more to brown the cheese.

Nutrition Per Serving: Calories 265, Fat 12.4 g, Saturated Fat 7.3 g, Cholesterol 42 mg, Sodium 222 mg, Carbohydrate 27.3 g, Fiber 2.5 g Protein 13.9 g. Calculations are without added salt. To reduce saturated fat use a soft margarine instead of butter.

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