Dawn Trahan Clinical Dietitian
Of Doctors’ Hospital
Spinach and Portobello Mushroom Lasagna
With Smoked Gouda Cheese
Ingredients:
25-28 ounce jar of pasta sauce
1 cup water
16 ounces lowfat cottage cheese
2 large egg whites
8 ounces grated smoked gouda cheese (part skim mozzarella may be substituted)
Ground Black Pepper, to taste
Salt, to taste
Fresh Basil, 3 Tablespoons
Majoram, 2 teaspoons
Rosemary, 2 teaspoons
18 oz fresh spinach (or 10 oz frozen spinach, cooked and drained)
2 shallots, chopped
6 oz Portobello mushrooms, chopped
3 garlic cloves, minced
2 teaspoons olive oil
8 ounces uncooked lasagna noodles
Non stick vegetable spray
Preparation:
Preheat oven to 375 degrees.
Mix the pasta sauce and the water in a small bowl.
Mix the cottage cheese mixture with half of the gouda cheese and both egg whites. Add all spices to the cottage cheese mixture including the fresh basil.
Saute the fresh spinach in one teaspoon olive oil in a large pan on medium low heat until cooked through. Remove the spinach from heat. Add chopped shallots.
Saute the mushrooms in a skillet in one teaspoon olive oil. Towards the end of cooking, add the minced garlic to the mushrooms.
Spray a 13” X 9” casserole dish with vegetable spray. Lightly cover the bottom of the casserole dish with pasta sauce. Place a layer of raw noodles on the bottom of the casserole dish. Cover noodles with sauce. Drop spoonfuls of cheese mixture over sauce.
Layer spinach and portabella mushrooms. Layer more noodles, sauce, cheese mixture and remaining sauce.
Bake uncovered for 40-50 minutes. Add the remainder of the cheese on top during the last 10 minutes of baking.
Serving size: 1/8 of the dish provides 329 calories and 11 grams fat