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Description

Lasagna Florentine with Provolone and Portobello Mushrooms

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Lasagna Florentine with Provolone and Portobello Mushrooms

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Directions

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8

INGREDIENTS

  • 2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
  • 2 eggs, beaten
  • 2 cups chopped fresh spinach or 10 oz. frozen spinach, thawed and squeezed dry
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. Italian seasoning or dried oregano

DIRECTIONS

  • 1

    Combine Ricotta cheese, eggs, spinach, salt, pepper, nutmeg and Italian seasoning in small bowl; set aside.

  • 2

    Cook mushroom slices in nonstick pan coated with cooking spray over medium-low heat 5 minutes or until softened and lightly browned.

  • 3

    Spoon 1-1/2 cups sauce into 13x9-inch baking dish; top with half of lasagna noodles and Ricotta mixture. Top with mushrooms and 1 cup Mozzarella cheese, then remaining noodles. Top with remaining sauce, remaining Mozzarella cheese, Provolone cheese and Parmesan cheese.

  • 4

    Cover with foil. Bake in preheated 350°F oven 45 minutes. Remove foil; bake 15 minutes more or until cheese is lightly browned. Let stand 15 minutes before serving.

Nutrition

Nutrition Facts

Serves: 8

Amount Per Serving

Calories 457

Total Fat 22.0g

Saturated Fat 12.9g

Trans Fat 4.7g

Polyunsaturated Fat 0.8g

Cholesterol 113mg

Sodium 868mg

Carbohydrates 36g

Protein 29g

Dietary Fiber 3g

Vitamin A 178RE

Vitamin C 9mg

Calcium 618mg

Iron 3mg

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