Eat Clean Lasagna
4 Tbsp extra virgin olive oil
1 medium onion, peeled and chopped
3 cloves garlic, passed through a garlic press
3 ribs celery, trimmed and chopped
2 carrots, peeled and chopped
2 cups sliced mushrooms – button, shitake, Portobello, and/or other
freshly ground pepper & salt
4 cups fresh spinach
1 lb dry lasagna noodles (no pre cook)
2 cups tomato sauce (ragu sauce not ketchup!)
2.5 cups nonfat cottage cheese
4 cups grated low- or nonfat mozzarella cheese
1.5 cups goat cheese
Preheat oven to 375 degrees. In a large skillet heat olive oil over medium heat. Add onion, garlic, celery, and carrot. Cook 5 minutes until vegetables become soft. Add mushrooms and saute for another few minutes. Stir in pepper, salt and spinach. Let spinach wilt.
Spread 1/2 cup or more of tomato sauce on the bottom of a lasagna pan that’s been coated with nonstick cooking spray. Place a single layer of noodles on top. Spread some of the cottage cheese on top of lasagna noodles along with some of the mozzerella cheese, some of the goat cheese and one third of the spinach and vegetable mixture. Repeat the layers until you run out of ingredients. End with tomato sauce on top.
Bake in hot oven for 35 minutes. Sprinkle more grated mozzerella cheese on top and return to oven for another 5 minutes. Remove from heat and let sit for 20 minutes before cutting and serving. Do not skip this step. It is much easier to cut set lasagna.