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