Creamy Mushroom Spinach Lasagna

(Comfort Food • Lightened-Up • Weight Watchers-Friendly)

Rich, creamy layers of mushrooms, spinach, tender noodles, and cheesy goodness — made healthier without sacrificing flavor 😍

📝 Ingredients (Serves 8)

Lasagna Layers:

• 9 whole wheat or regular lasagna noodles, cooked

• 2 cups mushrooms, sliced

• 2 cups fresh spinach, chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil or spray

Creamy Sauce:

• 1½ cups low-fat ricotta or cottage cheese

• 1 cup nonfat Greek yogurt

• ½ cup low-fat shredded mozzarella

• ¼ cup grated parmesan

• ½ tsp nutmeg (optional)

• Salt & black pepper to taste

👩‍🍳 Step-by-Step Instructions

1. Preheat oven:
   Heat oven to 190°C (375°F). Lightly grease baking dish.

2. Cook vegetables:
   Heat oil in skillet. Sauté mushrooms 5 minutes until golden. Add garlic and spinach; cook until wilted. Season lightly.

3. Make sauce:
   In bowl mix ricotta/cottage cheese, Greek yogurt, mozzarella, parmesan, nutmeg, salt, and pepper.

4. Assemble lasagna:
   Spread thin layer of sauce in dish. Add noodles, veggie mixture, sauce. Repeat layers, ending with sauce.

5. Bake:
   Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes until bubbly and golden.

6. Rest & serve:
   Let stand 10 minutes before slicing.

💡 Tips

• Add grilled chicken for protein boost.

• Use zucchini slices instead of noodles for low-carb version.

• Add red pepper flakes for spice.

🔢 Weight Watchers Points (Approx.)

• Using low-fat cheeses & whole wheat noodles:
  6 points per slice

❓ Q & A

Q: Can I freeze this?
Yes — freeze baked portions up to 2 months.

Q: Can I use frozen spinach?
Yes — thaw and squeeze dry.

Q: Can I make it gluten-free?
Yes — use GF lasagna noodles.