Good Morning America Recipes

Emeril Lagasse's Spinach and Mushroom Lasagna

Veggie Comfort Food

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The celebrity chef shows you how to stay healthy and have your favorite comfort food.
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Servings:6-8
Difficulty: Easy
Cook Time: min

All this cold weather makes you crave hearty meals, but your resolutions say eat more greens. Which to choose? Solve the dilemma with celebrity chef Emeril Lagasse’s veggie comfort food, like this Spinach and Mushroom Lasagna.

Ingredients

  • 2 tablespoons olive oil, plus more for the pan
  • 1 1/2 cups diced onions
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1 package (about 8 ounces) sliced cremini mushrooms
  • 1 teaspoon salt
  • 10 cups (about 10 ounces) pre-washed fresh spinach, chopped
  • 4 cups your favorite jarred marinara sauce or other tomato sauce for pasta
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dried Italian herbs
  • 3 cups low-fat cottage cheese, drained of excess liquid in a strainer
  • One 8-ounce package no-cook lasagna noodles
  • 12 ounces part-skim mozzarella cheese, shredded (3 cups)
  • 2 cups finely grated Parmigiano-Reggiano cheese
  • Cooking Directions

    Preheat the oven to 375°F.

    Heat a large nonstick skillet over medium heat, and add 1 tablespoon of the olive oil. Add the onions and sauté until soft and translucent, 3 to 4 minutes. Add the 1 tablespoon garlic and cook for 30 seconds. Then add another 1/2 tablespoon of the olive oil, the mushrooms, and 1/4 teaspoon of the salt. Continue to cook until the mushrooms are soft and wilted, 5 to 6 minutes. Remove them from the skillet and set aside.

    Add the remaining 1/2 tablespoon olive oil and 1 teaspoon garlic to the same skillet. Add the spinach and sauté, stirring, until wilted, 3 to 4 minutes. Drain the spinach and return it to the skillet. Add the marinara sauce, 1/2 teaspoon of the salt, the black pepper, and the Italian herbs. Simmer for 3 to 4 minutes. Remove the skillet from the heat and set aside.

    In a bowl, combine the remaining 1/4 teaspoon salt and the cottage cheese. Lightly grease a 9 1/2 × 13-inch baking dish with olive oil.

    Arrange one even layer of lasagna noodles (3 to 4 noodles) in the baking dish so that most of the bot-tom is covered, taking care that the noodles are not overlapping. Spread a layer of the cottage cheese mixture over the noodles, then top with a third of the mushrooms. Spoon a third of the tomato sauce over all, then top with a third of the mozzarella and a third of the Parmigiano-Reggiano. Repeat the layers two more times, ending with the Parmigiano-Reggiano. Cover the dish with aluminum foil and bake for 45 minutes.

    Uncover the dish and continue baking until the cheese bubbles and is lightly browned, about 15 minutes. Let the lasagna cool for at least 20 minutes before cutting. Serve hot.

    Recipe courtesy Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, HarperCollins Publisher, New York, 2011, copyright MSLO, Inc., all rights reserved

    This recipe was styled by chef Karen Pickus for Good Morning America.


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