Here's a hearty lasagna that will make you forget about the old standby versions. The best part? The rich, creamy sauce in each layer will help even the pickiest eaters forget they're eating their veggies.
| 1 1⁄4 | c | Stonyfield Organic Plain Nonfat Greek Yogurt |
| 15 | oz | part-skim ricotta cheese |
| 2 | c | grated Parmigiano-Reggiano cheese |
| 1⁄2 | c | chicken broth |
| 1 | lb | white mushrooms (sliced) |
| 2 | tbsp | unsalted butter |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| 1 | pkg | frozen chopped spinach (10 ounces, thawed and squeezed dry) |
| 3 | carrots (peeled and shredded) | |
| 12 | sheet | oven ready, no-boil lasagna |
Heat oven to 375°. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Stir together yogurt, ricotta, 1/2 cup Parmigiano Reggiano and broth.
Pulse mushrooms in a food processor until very finely chopped. In a large skillet, melt butter over medium-high heat. Add mushrooms, salt and pepper to pan and cook, stirring often, for 8 minutes or until they've released their liquid. Place spinach and carrots in a bowl and stir in mushrooms until well blended. Stir 2 cups of yogurt mixture into mushroom mixture.
Arrange 4 lasagna sheets in bottom of baking pan. Spread half of mushroom mixture over top, sprinkle with ½ cup cheese and drizzle ½ cup yogurt mixture over top. Repeat this layer 1 more time, ending with lasagna sheets. Spread remaining yogurt mixture evenly over sheets.
Cover with aluminum foil and bake for 45 minutes. Remove foil and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until lightly browned. Let sit 10 minutes before serving.