Spinach and Portabello Notta Pasta Lasagna

Contributed By: Sarah


1 box ( 1 lb / 454g ) Notta Pasta Fettuccine

1 tsp extra virgin olive oil

1/2 cup chopped fresh basil

1/2 tsp salt

1/2 tsp cracked black pepper

1 Tbsp olive oil

1 large onion, chopped

6 large cloves garlic, minced

1 lb (450g) baby portabellos, sliced

1 lb (450g) spinach , rinsed, stemmed & roughly chopped

1 12 oz (340g) jar roasted red peppers in water, drained and julienned

1 15 oz (425g) part-skim ricotta cheese

2 egg whites

1 tsp salt

1/2 tsp nutmeg

1/3 cup grated parmesan cheese

4 cups low fat spaghetti sauce

1/2 lb (225g) part skim milk mozzarella cheese, grated


1 Preheat oven to 375░F (190░C). Spray a 9" x 13" baking dish with nonstick cooking spray.

2 Boil Notta Pasta for 2 minutes. Drain. Shock in cold water to stop cooking action and drain again. Immediately toss with olive oil, basil, salt and pepper.
Set aside.

3 In a large nonstick pan, heat olive oil over medium heat. SautÚ the onion and garlic for 3 minutes.

4 Add mushrooms. SautÚ, stirring often, until the mushrooms begin to soften. Salt and pepper to taste.

5 Add the spinach, stirring just to wilt down. Drain any liquid from pan. Set aside.

6 In a medium size bowl, beat the ricotta cheese, egg whites, salt, nutmeg and parmesan cheese until well mixed. Set aside.

7 Add 1/2 of the Notta Pasta to the baking dish. Layer: 2 cups of sauce, spinach/mushroom mixture, red peppers, ricotta cheese spread, remaining Notta Pasta,
spreading to make sure there are no gaps, remaining 2 cups (500ml) of sauce.

8 Bake for 20 minutes. Remove from the oven. Evenly sprinkle top with mozzarella. Bake 20 minutes more. Let lasagna rest 10 minutes before cutting.

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