9 lasagna noodles
1/2 tsp. salt
1 Tbsp. olive oil
1 medium onion, finely chopped
8 oz. mushrooms, thinly sliced
2 medium zucchini, sliced 1/4-inch thick
1 bunch (8 oz.) spinach, tough stems discarded
2 plum tomatoes, finely chopped
2 cloves garlic, minced
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
1/2 tsp. coarsely ground black pepper
1 (15 oz.) container part-skim ricotta cheese
2 c. finely grated mozzarella cheese
1/4 c. low-fat milk
1/4 c. grated Parmesan cheese
1/8 tsp. ground nutmeg
3/4 c. marinara or other pasta sauce
In sauce pot, cook lasagna noodles in boiling salted water as label directs. Drain noodles and rinse with cold running water to stop cooking; drain again. Layer noodles between sheets of waxed paper.
Meanwhile, in a non-stick 12-inch skillet, heat olive oil over medium-high heat until hot. Add onion and mushrooms, and cook five minutes, stirring often. Add zucchini and cook four minutes, stirring often. Add spinach and tomatoes, and cook two to three minutes, stirring often, until spinach wilts, vegetables are tender, and most liquid in skillet evaporates. Stir in garlic, parsley, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cook 30 seconds, stirring. Set vegetable mixture aside.
In medium bowl, mix ricotta, mozzarella, milk, Parmesan cheese, nutmeg, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper until blended.
Preheat oven to 425° F. Evenly spoon one cup vegetable mixture into 13x9 inch glass baking dish.
Arrange three noodles over vegetables; evenly spread 1 1/2 cups cheese mixture over noodles and top with three noodles.
Evenly spoon remaining 2 1/2 cups vegetable mixture over noodles and top with three noodles. Evenly spread remaining 1 1/2 cups cheese mixture over noodles; top with marinara sauce.
Bake lasagna 25 to 30 minutes (35 to 40 minutes if lasagna is cold), until hot and bubbling. Let lasagna stand ten minutes before serving.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 7g
Saturated fat 3g
Dietary fiber 2g