Emeril Lagasse's Spinach and Mushroom Lasagna

The celebrity chef shows you how to stay healthy and have your favorite comfort food.
3:00 | 01/10/14

Coming up in the next {{countdown}} {{countdownlbl}}

Coming up next:



Skip to this video now

Now Playing:


Related Extras
Related Videos
Video Transcript
Transcript for Emeril Lagasse's Spinach and Mushroom Lasagna
New year, many of us have resolved to try, try to eat a healthier diet. How do you do it? It's cold outside. You want the comfort food. You know it helps to have emeril standing by to literally -- thank you, my friend. Help us. This is all -- let's hit the vegetables hard today and tard with lasagna that smells delicious. It is delicious and what it is is a spinach and mushroom lasagna. Any button mushrooms you want of the these is vecremini mushrooms. What we'll do is add garlic here, okay. And, oh, yeah, and then also we'll add the mushrooms we sliced. Okay. So we'll add those and cook those down. Are you going to add the mushrooms after you brown those onions. You want to saute the onions and get the flavor of the onions going first. We'll take fresh spinach in olive oil and more garlic and we'll cook it down. If it gets really -- if it's wet, josh, what you want to do, let it cool and squeeze it. At this point what we're going to do is add some italian seasoning in here and then what we're going to do is add some of your favorite tomato red sauce, of course, you know, I have my own. Yes. So, look, let that simmer, now when this simmers with the spinach now we're ready to layer this thing, the mushroom/onion menti mixture and tomato sauce/spinach mixture and no bake -- something you can do with the kids. You can help -- they can help you layer. Then all of a sudden this becomes a family project. Exactly. What do you mean no bake. This is no bake. You know, in the old days lasagna noodles you had to prebake them, break half of them up. Here's what we do, start with that, we have three cheeses, parmesan, low fat cottage cheese and partially skimmed mozzarella cheese. Here's what we do, george. Josh, are you ready for this. You can do this. So we'll layer the sauce, about a third and a third and a third, just nothing fancy, layer the sauce. Then we got the mushroom and onion mixture. So we're going to sprinkle some of that around. Okay. And then what we're going to do now is we'll do the cheese. It's really a wash, rinse, repeat. Boom, boom. Cottage cheese, low fat. It's really great, as well. So -- and then bake it 350 for an hour, covered with foil for an hour. Then take the foil off and finish it, okay, it looks like this for about another 10, 15 minutes. So allow for an hour and an hour and a half. The soup is unbelievable. Cold outside. White bean. I didn't know that. Tuscan white bean and broccoli rabe soup and ten vegetable, as many as you want with fermented black beans, sesame oil, soy sauce, that's what that is. Vegetable stir fry, the tuscan white bean broccoli rabe soup. Healthy. Yeah. You can find the recipes for these wonderful foods. Goodmorningamerica.Com on yahoo! Emeril killing it again. Coming up, "pretty little

This transcript has been automatically generated and may not be 100% accurate.

{"id":21486589,"title":"Emeril Lagasse's Spinach and Mushroom Lasagna","duration":"3:00","description":"The celebrity chef shows you how to stay healthy and have your favorite comfort food.","url":"/GMA/video/emeril-lagasses-spinach-mushroom-lasagna-21486589","section":"GMA","mediaType":"default"}