Individual Mushroom Lasagnas
Cook time – 15 min

- Total time
- 50 minutes
- Preparation time
- 35 minutes
- Calories
- 481
- Portions
- 4
Directions
- Soak cashews in 2 cups water for 4 hours; drain. Blend cashews and ½ cup water in a food processor on high until smooth, scraping down bowl occasionally. Makes about 1 cup.
- Preheat oven to 375°F; spray 2 rimmed baking pans with nonstick cooking spray. Place zucchini in a single layer on prepared pans; spray with nonstick cooking spray. Bake zucchini 15 minutes or until tender; cut in half crosswise. Makes 32 zucchini pieces.
- Heat 1 tablespoon oil in a large skillet over medium heat; add spinach and cook 1 minute or until wilted, stirring constantly. Transfer spinach to a large bowl; stir in ricotta cheese, salt, pepper and cashew mixture. Makes about 2 cups.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, garlic and onion; cook 8 minutes or until browned, stirring frequently. Transfer mushroom mixture to a plate. Makes about 1½ cups.
- Spray 4 (3-cup) oven-safe ramekins with nonstick cooking spray. Spread 1 tablespoon sauce on bottom of each ramekin; top with 2 zucchini pieces, 2 tablespoons plus 2 teaspoons ricotta mixture, 2 tablespoons mushroom mixture and 2 tablespoons sauce. Repeat layers of zucchini, ricotta mixture, mushroom mixture and sauce twice; top with layer of zucchini and mozzarella cheese.
- Bake lasagnas 15 minutes or until tops are golden brown and bubbly; let stand 10 minutes. Serve lasagnas sprinkled with basil.
Tips & Tricks
Use a mandolin to easily slice the zucchini.
Ingredients
- 1 cup raw cashews
- Nonstick cooking spray
- 2 large zucchini, each sliced lengthwise into 8 (¼-inch-thick) strips
- 2 tablespoons olive oil
- 3 cups packed DOLE® Baby Spinach
- ½ cup part-skim ricotta cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 packages (8 ounces each) DOLE® Cremini Mushrooms, thinly sliced
- 2 garlic cloves, minced
- ⅓ cup chopped DOLE® White Onion
- 1¾ cups low sodium marinara sauce
- 1 cup low-moisture part-skim shredded mozzarella cheese
- 2 tablespoons sliced fresh basil
Nutritional Facts
4 Serving Per Container | |
Serving Size | 1 lasagna |
Calories | 481 |
Entries | Daily value in %* |
---|---|
Total Fat (31 g) | 40% |
Saturated Fat (8 g) | 40% |
Polyunsaturated (5 g) | |
Monounsaturated (15 g) | |
Cholesterol (30 mg) | 10% |
Sodium (592 mg) | 26% |
Total Carbohydrate (33 g) | 12% |
Dietary Fiber (7 g) | 25% |
Total Sugars (14 g) | |
Included Added Sugars (6 g) | |
Protein (23 g) | 45% |
Calcium | 35% |
Iron | 30% |
Magnesium | 25% |
Manganese | 40% |
Phosphorus | 35% |
Potassium (1374 mg) | 29% |
Thiamin | 20% |
Vitamin A | 35% |
Vitamin B6 | 30% |
Vitamin C | 35% |
Vitamin D | 2% |
Vitamin E | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.