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Spinach-And-Mushroom Lasagna

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“This looked so pretty and yummy! Cooking Light, April 1997”
1hr 15mins

Ingredients Nutrition


  1. Cook lasagana noodles according to pkg directions, omitting salt and fat.
  2. Drain; set aside 9 noodles.
  3. Heat oil in a nonstick skillet over medium heat.
  4. Add mushrooms; saute 3 minutes.
  5. Add nutmeg and garlic; saute 5 minutes.
  6. Set aside.
  7. Combine ricotta and next 5 ingredients(ricotta through egg whites); set aside.
  8. Preheat oven to 375°F.
  9. Spread 1/2 cup marinara sauce in bottom of 13"x9" baking dish coated with cooking spray.
  10. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1-1/2 cups sauce and 1 cup mozzarella cheese.
  11. Repeat layers, ending with noodles.
  12. Spread 1/2 cup sauce over noodles.
  13. Cover and bake for 40 minutes.
  14. Uncover; sprinkling with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes.
  15. Let stand 10 minutes before serving.
  16. Garnish with oregano leaves or parsley leaves, if using.

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