• 6servings
  • 30minutes
  • 500calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B6, B9, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce) lasagna noodles

  2. 2 tablespoon(s) olive oil

  3. 12 ounce(s) sliced cremini mushrooms

  4. 1 medium zucchini , diced

  5. 5 cup(s) dry red wine

  6. 1 jar(s) (24-ounce) marinara sauce

  7. 1 bag(s) (6-ounce) baby spinach

  8. 3/4 cup(s) part-skim ricotta cheese

  9. 1/2 cup(s) fresh basil , chopped 25 cup(s) freshly grated Pecorino Romano cheese

  10. Pepper

  11. 1/3 cup(s) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.

  2. Meanwhile, in 12-inch skillet, heat oil on medium-high. Add cremini mushrooms and zucchini; cook 5 minutes or until tender-crisp. Add wine; cook 2 minutes. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir in spinach until wilted.

  3. In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.

  4. Drain noodles; return to saucepot. Add sauce and mozzarella; toss well. Spoon onto 6 warm plates; top with dollops of ricotta mixture.


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