Spinach Prosciutto Lasagna
Lasagna doesn't have to be full of gluten. This tasty, nutritious version uses gluten-free crackers instead of traditional pasta noodles. It also uses cottage cheese and 0% fat yogurt in place of higher calorie ricotta and mozzarella cheeses.
|1||c||Stonyfield Organic Fat Free Plain Yogurt|
|18||rectangular gluten-free crackers (such as Dr. Schär)|
|1||medium-size onion (chopped)|
|1⁄2||c||sliced mushrooms (cremini, portobello or porcini)|
|10||slice||thin prosciutto (cut crosswise into 1/2" strips)|
Heat oven to 400°. Coat an 8" x 8" baking dish with nonstick cooking spray; set aside.
In a food processor, combine cottage cheese, yogurt, eggs and salt and process until smooth. Place crackers in a single layer on a rimmed baking sheet; cover with 1/2 of yogurt mixture. Let yogurt mixture soak into crackers for about 15 minutes or until most of the liquid is absorbed.
Meanwhile, heat olive oil in a large sauté pan over medium heat. Add onions, shallots and salt to pan and cook, stirring occasionally, for 2 to 3 minutes or until translucent . Stir in mushrooms and cook 5 minutes, adding additional olive oil if necessary. Remove pan from heat and stir in remaining yogurt mixture, spinach and prosciutto.
Arrange 1/3 of the soaked crackers in the bottom of the prepared baking dish. Cover with 1/3 of the spinach mixture. Repeat layering two more times. Bake for 30 minutes or until lasagna is golden brown. Serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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