Ingredients: 1 medium sweet onion finely chopped,4 tablespoons virgin olive oil,8 ounces portabella mushroom sliced,2 tablespoons butter,16 ounces frozen spinach thawed and drained well,3 zucchini,30 ounces ricotta cheese,2 eggs,2 cups mozzarella cheese,1/2 cup grated parmesan,1 quart Pacific Natural Foods Organic Creamy Tomato Soup
Instructions:
- Pre heat oven to 350 degrees
- Coat a 9X12 Lasagna pan with non stick spray
- Drain ricotta cheese in a sieve while preparing onions and mushrooms.
- On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes.
- Transfer to large mixing bowl.
- 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.
- Add to the onions.
- Beat the two eggs and mix with the ricotta cheese.
- Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.
- Thinly slice 3 zucchini lengthwise to create noodles.
- Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.
- Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.
- Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.
- Sprinkle with 1/4 of the mozzarella cheese.
- Repeat the layers two more times.
- Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.
- Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.
- Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark.
- Bake for 1 hour, then uncover and bake for 15 minutes more.
- Let lasagna rest for 15 to 20 minutes prior to serving.
