Spinach and mushroom lasagna

This vegetarian lasagna is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day.

Preparation Time: 10 minutes

Cooking Time: 55 minutes

Serves: 8 servings 


Whole wheat lasagna noodles 


Olive oil  

1 Tbsp (15 mL)

Red onion, diced  

1 cup  (250 mL)  

Mushrooms, sliced  

4 cups (1 L)

Cloves of garlic, minced  


Baby spinach, washed and dried 

1 bag (10 oz)  

Tomato sauce

1 jar  (about 2 ¼ cups)  


To taste  

Light feta cheese

1 cup (250 mL)  

Light ricotta cheese  

1 container (475g)  

Light mozzarella cheese, shredded  

2 cups (500 mL)  


  1. Preheat oven to 375º F (190º C).
  2. Cook the lasagna noodles according to package directions. Drain and set aside.
  3. To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.
  4. To make the lasagna: Line the bottom of a 9x13 inch baking dish with 3 noodles. Top with ½ of the ricotta cheese, ½ of the sauce and ½ of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
  5. Bake for 30 minutes or until the cheese is starting to brown.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.

Nutrition Information per serving: 

Calories: 333 kcal

Protein: 25 g

Fat: 14 g

Carbohydrate: 30 g

Fibre: 5 g

Sodium: 908 mg

Potassium: 686 mg

Last Update – November 9, 2016

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