Mushroom Spinach Lasagna

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Recipe bydhuskins

Notes:

Talk about comfort food. And it is only 300 calories a serving.

Categories:
- Comfort Food
- daiya cheese
- Lasagna
- Mushroom
- Spinach
- Vegan

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Ingredients:

1 tsp oil
1 lb. fresh mushrooms, sliced
1/2 cup dry white wine
1/4 - 1/2 cup water
4 - 5 cups of fresh baby spinach
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
6 No-boil Lasagna sheets
3 cups Tomato Basil Sauce (your own or jarred)
1 8 oz package Daiya Shredded Cheese (Cheddar or Pepper Jack)

Heat oven to 350F

On medium heat, in a skillet, add oil and spread over pan. Add mushrooms and wine cooking until the wine has reduced completely and mushrooms have started to brown. Add water, as needed, to keep mushrooms from sticking to the pan. Add spinach and water cooking until spinach has wilted. Add seasoning, garlic and onion powder.
In a 2 quart baking dish (8 x 11.5), spread 1/2 cup tomato sauce on bottom of the pan. Place half of the lasagna sheets in the pan and spread 1/2 mushroom spinach mixture, top with half of the remaining tomato sauce and sprinkle with half of the cheese. Repeat layers starting with the lasagna noodles.
Cover pan with foil and bake for 50 minutes.
Remove foil and bake for 5 minutes or until cheese has melted and pan is bubbling. Remove from oven.
Let cool for 15 minutes. Slice into 6 servings.