ARTICHOKE AND MUSHROOM LASAGNA

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella has less fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

lasagna noodles

🥗Healthier: zucchini slices

💰Cheaper: noodles made from whole wheat

Zucchini slices reduce carbs.

Preheat the oven to 375°F.

Prepare the lasagna noodles according to package instructions until al dente; drain and set aside.

Heat olive oil in a skillet over medium heat; add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Add sliced mushrooms and artichokes to the skillet; cook until mushrooms are tender, about 5-7 minutes.

Stir in spinach and cook until wilted; season with salt, black pepper, and nutmeg.

In a bowl, combine ricotta cheese, half of the parmesan cheese, and chopped parsley; mix well.

Spread a layer of the vegetable mixture on the bottom of a baking dish.

Layer lasagna noodles over the vegetables, followed by a layer of the ricotta mixture, then a layer of mozzarella cheese.

Repeat the layering process, finishing with noodles topped with remaining mozzarella and parmesan cheese.

Cover the dish with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until golden and bubbly.

Let the lasagna rest for 10 minutes before slicing; serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens