Spinach Mushroom Alfredo Lasagna for two

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I love making lasagna ! But when I cook it is usually just for 2. So making a large lasagna only happens with a party or gathering. But since I like to bake lasagna I’ve found an alternative option. The secret to smaller batches is utilizing a bread loaf pan. Generally an 8.5 inch pan will work for this dish.

Ingredients:
1 & 1/3 cup shredded lite mozzarella or fat free
1 cup fat free ricotta
1/4 cup of egg substitute
4 whole wheat lasagna noodles ( I purchase the kind that cook white to trick the non whole wheat critics) *** (dreamfield, Ronzoni Smart taste, Barella white fiber) ***
3 cups of fresh spinach
1 jar 15 oz lite Alfredo
1/2 cup chopped button mushrooms
4 cloves of garlic chopped
Cooking spray
1/3 cup Parmesan cheese grated
1 tsp pasta sprinkle (or italian seasoning)
Cracked Fresh pepper
Salt to taste

Directions:
1. Cook pasta according to box & preheat oven to 400 degrees.

2. In meantime in a small bowl combine egg substitute, ricotta, pasta sprinkle and Parmesan; set aside.

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3. Spray pan with cooking spray. On medium heat sauté garlic, spinach and mushrooms. Once spinach wilts remove from heat and set aside.

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4. Spray the loaf pan with Pam.

5. Spread 1/3 cup sauce on bottom of the pan. Lay noodle (cut to fit the pan) on bottom place reserve noodle on side. We don’t waste food in my kitchen.

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6. Spread 1/3 cup of sauce over noodles evenly.

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7. Spread 1/3 cup of the egg cheese mixture over the sauce.

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8. Sprinkle some sautéed veggies over the cheese spread.

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9. Sprinkle with 1/3 cup of the mozzarella

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10. Repeat layers twice.

11. Top with remaing noodle. On top of last noodle spread 1/3 cup Alfredo sauce and remaining mozzarella. I like to grate with an extra bit of Parmesan on the top too.

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12. Bake for 30 minutes on 400 degrees.

13. Remove from oven and let rest for 10 minutes

Serves 3 to 4 serving.

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