This recipe is lighter than many traditional lasagna dishes.
- 1 pound lasagna pasta, cooked al dente
- 4 cups fresh spinach leaves, torn in bite size pieces
- 1 cup fresh basil leaves, torn in bite size pieces
- 1 small onion, finely chopped
- 1 small red pepper, diced
- 1/2 cup green olives, slices
- 1/2 pound white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1 cup Parmesan cheese, freshly grated
- 1/2 pound mozzarella cheese, grated
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- Preheat the oven to 350°F.
- Mix the two cheeses and set aside.
- Sauté the sliced onion in 2 Tbsp olive oil over medium heat, until soft.
- Add the garlic and cook for 1 minute.
- Add the remaining olive oil, spinach, basil, mushrooms, and red pepper to the pan and cook for about 3-5 minutes over medium heat.
- Turn the heat off and add the olives, salt, and pepper to the pan and stir.
- In a 4” x 8” baking dish place a layer of the sautéed spinach mixture, then and a layer of lasagna pasta.
- Sprinkle with a small amount of cheese.
- Repeat the process ending with the last of the pasta and cheese mixture on top.
- Cover the pan with aluminum foil and cook in the preheated oven for 30 minutes.
- Uncover the pan and bake for an additional 5 minutes or until the cheese has bubbled and browned slightly.
- Allow the lasagna to rest for 5-10 minutes before serving.
Note: This dish is based on one that I had in Tuscany and doesn't have heavy ricotta cheese layer of many lasagnas. It is a healthier take with lots of good vegetables with vitamins.