8 Serves
105 Mins
55 g
31 g
17 g
Preheat your oven to 175°C and lightly coat a 9x12 baking dish with non-stick cooking spray.
Ingredients, vitamins, and health benefits
Non-stick Cooking Spray
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ItalianVitamin E
2 mg / 15 mgVitamin K
175 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
1226 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
948 mg / 1,250 mgPotassium
1367 mg / 4,700 mgSodium
1501 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Place the ricotta cheese in a sieve to drain excess moisture while you prepare the vegetables.
In a frying pan over medium heat, sauté the chopped onion in two tablespoons of virgin olive oil until translucent, which takes about 10 minutes. Transfer the onions to a large mixing bowl.
Using the same frying pan over medium-high heat, sauté the portobello mushrooms in two tablespoons of butter and two tablespoons of olive oil until softened, about 5 minutes. Add these to the bowl with the onions.
In a small bowl, beat the two eggs and combine them with the drained ricotta cheese. Fold this mixture into the bowl containing the sautéed onions, mushrooms, and well-drained spinach.
Thinly slice the zucchini lengthwise to create long, flat noodle-like strips.
Spread one-fourth of the tomato soup on the bottom of the prepared baking dish. Arrange a layer of zucchini noodles over the soup, slightly overlapping them. Spread one-third of the ricotta, mushroom, and spinach mixture over the zucchini, then sprinkle with one-fourth of the mozzarella cheese. Repeat this layering process two more times.
Top the final layer with the remaining tomato soup, the rest of the mozzarella, and a generous dusting of parmesan cheese.
Cover the baking dish with aluminum foil coated in non-stick spray. Bake for 60 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly. Let the lasagna rest for 15 to 20 minutes before serving.
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese
Onion
Virgin Olive Oil
Olive Oil
Portobello Mushrooms
Butter
Egg
Spinach
Zucchini
Tomato Soup
Vitamin A
331 µg / 900 µgVitamin C
26 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
175 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
1226 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
948 mg / 1,250 mgPotassium
1367 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
14
g70
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Chinese
ItalianZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgAlcohol
0 g