Spinach and mushroom lasagna

This vegetarian lasagna is lower in fat compared to the traditional version. Freeze leftovers in single serve portions and take it for a quick lunch on another day.

Preparation Time: 10 minutes

Cooking Time: 55 minutes

Serves: 8 servings

Ingredients
Whole wheat lasagna noodles	9
Olive oil	1 Tbsp (15 mL)
Red onion, diced	1 cup (250 mL)
Mushrooms, sliced	4 cups (1 L)
Cloves of garlic, minced	3
Baby spinach, washed and dried	1 bag (10 oz)
Tomato sauce	1 jar (about 2 ¼ cups)
Pepper	To taste
Light feta cheese	1 cup (250 mL)
Light ricotta cheese	1 container (475g)
Light mozzarella cheese, shredded	2 cups (500 mL)

Directions

Preheat oven to 375º F (190º C).
Cook the lasagna noodles according to package directions. Drain and set aside.
To make the sauce: Heat oil in a large sauce pan over medium heat. Add onions and mushrooms and cook for 10 minutes. Add garlic and spinach. Cover and cook until the spinach is wilted. About 5 minutes. Uncover and cook on medium heat for about 10 minutes or until most of the liquid has evaporated. Add the tomato sauce and pepper.
To make the lasagna: Line the bottom of a 9x13 inch baking dish with 3 noodles. Top with ½ of the ricotta cheese, ½ of the sauce and ½ of the feta cheese. Repeat. Place the final 3 noodles on top and cover with mozzarella cheese.
Bake for 30 minutes or until the cheese is starting to brown.