This is a recipe from March 1997 Vegetarian Times. It's not a fast
recipe but a good one, good lasagna of any kind takes time. One unique
feature is you do NOT precook the lasagna noodles.
Whole Wheat Lasagna
Note: This does contain olives but they could be omitted.
2 10-oz pkgs. pre-washed, ready-to-eat salad spinach (about 10 cups)
fresh spinach trimmed of stems can be used
15 oz carton fat-free ricotta cheese (about 2 cups)
1/2 cup chopped kalamata olives, drained and pitted
1/2 tsp. freshly grated nutmeg
1/2 tsp. freshly ground black pepper
1 LB mushrooms with stems, cleaned, finely chopped (about 4 cups)
4 cups homemade or prepared marinara sauce
16 uncooked whole wheat lasagna noodles
3 cups grated fat-free mozzarella cheese
Preheat oven to 350 degrees. In large, nonstick, skillet sprayed with
cooking spray steam spinach in batches until just wilted. (sprinkle
water in pan if needed for moisture) Transfer spinach to colander to
drain. After all spinach is cooked and cooled enough to handle, squeeze
dry. Roughly chop. Return to colander to continue draining.
In bowl, mix ricotta cheese with olives, nutmeg and pepper. Set aside.
In large, nonstick skillet, sprayed with cooking spray, saute mushrooms
until they give up moisture and moisture evaporates, about 8 minutes.
In 9 x 14 x 2 inch deep baking dish sprayed with cooking spray. Spoon in
just enough sauce, tilting sides, to cover the bottom.
using small spatula, spread four uncooked lasagna noodles with one-third
ricotta-olive mixture. Lay noodles length wise, side by side, ends even,
in center of baking dish. Top with one-third of the spinach, one-third
of the mushroom, one-fourth of the mozzarella and one-fourth of the
Repeat two more layers using ricotta, spinach, mushrooms,sauce and
mozzarella. End with four noodles topped with remaining sauce spread
completely to edges of noodles. Sprinkle sauce with remaining
Lightly spray a 16-inch length of aluminum foil with cooking spray.
Attach foil, sprayed side down, to ends of pan, tenting foil above
lasagna. Crimp foil around all edges of pan to seal.
Bake covered 45 minutes. Using tongs, remove aluminum foil and discard.
Using bulb baster or spoon, baste top of lasagna with sauce from both
ends of pan. Bake an additional 20 tom 30 minutes.
Remove from oven. Let rest 15 minutes. Slice. Makes 10 servings
>From the beautiful Ohio Valley near Cincinnati