Lasagna Silvia
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 72.59
- Health score: 26.00
- Weight Watcher points: 18.00
Summary
The recipe Lasagna Silvian is ready in around 45 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe serves 8 and costs $2.64 per serving. One serving contains 523 calories, 27g of protein, and 34g of fat. 1 person were impressed by this recipe. A mixture of zucchini, pacific natural foods creamy tomato soup, portabella mushroom, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this main course. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 66%. Try Silvia’s Focaccia Pugliese, Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine), and Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna) for similar recipes.
Ingredients
onion1 medium
virgin olive oil4 tablespoons
portabella mushroom8 ounces
butter2 tablespoons
spinach16 ounces
zucchini3
ricotta cheese30 ounces
eggs2
mozzarella cheese2 cups
parmesan0.5 cup
pacific natural foods creamy tomato soup1 quart
Instructions
Step 1
Pre heat oven to 350 degrees
Step 2
Coat a 9X12 Lasagna pan with non stick spray
Step 3
Drain ricotta cheese in a sieve while preparing onions and mushrooms.
Step 4
On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes.
Step 5
Transfer to large mixing bowl.
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.
Step 7
Add to the onions.
Step 8
Beat the two eggs and mix with the ricotta cheese.
Step 9
Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.
Step 10
Thinly slice 3 zucchini lengthwise to create noodles.
Step 11
Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.
Step 12
Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.
Step 13
Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.
Step 14
Sprinkle with 1/4 of the mozzarella cheese.
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.
Step 17
Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.
Step 18
Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark.
Step 19
Bake for 1 hour, then uncover and bake for 15 minutes more.
Step 20
Let lasagna rest for 15 to 20 minutes prior to serving.
Categories
Cuisines: Mediterranean, Italian, European
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free