
Ingredients
- 1 medium sweet onion finely chopped
- 4 tablespoons virgin olive oil
- 8 ounces portabella mushroom sliced
- 2 tablespoons butter
- 16 ounces frozen spinach thawed and drained well
- 3 zucchini
- 30 ounces ricotta cheese
- 2 eggs
- 2 cups mozzarella cheese
- 1/2 cup grated parmesan
- 1 quart Pacific Natural Foods Organic Creamy Tomato Soup
Ready In 45 Minutes
Servings: 8
Cooking Instructions
Step 1
- Pre heat oven to 350 degrees
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Step 2
- Coat a 9X12 Lasagna pan with non stick spray
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Step 3
- Drain ricotta cheese in a sieve while preparing onions and mushrooms.
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Step 4
- On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes.
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- Length: 10 minutes
Step 5
- Transfer to large mixing bowl.
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Step 6
- In a large frying pan over medium/high heat saut portabella mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until softened; about 5 minutes.
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- Length: 5 minutes
Step 7
- Add to the onions.
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Step 8
- Beat the two eggs and mix with the ricotta cheese.
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Step 9
- Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.
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Step 10
- Thinly slice 3 zucchini lengthwise to create noodles.
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Step 11
- Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.
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Step 12
- Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.
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Step 13
- Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.
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Step 14
- Sprinkle with 1/4 of the mozzarella cheese.
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Step 15
- Repeat the layers two more times.
Step 16
- Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.
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Step 17
- Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.
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Step 18
- Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark.
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Step 19
- Bake for 1 hour, then uncover and bake for 15 minutes more.
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- Length: 75 minutes
Step 20
- Let lasagna rest for 15 to 20 minutes prior to serving.
- Length: 15 minutes