Hardy, warm, but still low calorie, cholesterol, and fat, this lasagna is perfect for anyone looking for a heart healthy recipe. This lasagna includes whole wheat noodles as well as fresh Portobello mushrooms, baby spinach, basil, and all sorts of delectable cheeses such as Gorgonzola and ricotta that makes this recipe also a great go-to dish for the holiday season.

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Here’s everything you’ll need to make nine servings:

  • Eight ounces lasagna noodles, whole wheat
  • 3 tablespoons of extra-virgin olive oil
  • 3 large onions, sweet and thinly sliced
  • 4 Portobello mushroom caps, gills removed
  • 1/2 cups red wine, cooking quality
  • 1 teaspoon of salt, low sodium
  • 4 cups of baby spinach leaves
  • 2 cups ricotta cheese, non-fat
  • 1/2 cups chopped basil
  • 1/2 teaspoon salt, low sodium
  • 3 tablespoons olive oil, extra-virgin
  • 3 tablespoons of flour, all-purpose
  • 2 cups milk, low-fat
  • 1/2 teaspoons of salt, low sodium
  • 2 ounces Gorgonzola, crumbled
  • 1/3 cups walnuts, chopped
  • 1/3 cups chopped basil

And here’s how to make the lasagna:

  • Start by boiling water in a large pot and cooking the noodles until almost al dente or about two minutes less than package directions. Drain noodles and return back to pot and pour over cool water. Cover pot.
  • For onion filling, heat three tablespoons of oil in large skillet over medium to high heat. Then add in onions and let them cook. Next add mushrooms, let cook, and finally add red wine and one teaspoon of salt. Remove from heat and let sit.
  • For spinach filling, use a food processor or manually mix together spinach, basil, ricotta, and 1/2 teaspoon of salt.
  • For white sauce, get two tablespoons of oil and heat in medium saucepan on medium to high heat. Add in flour until bubbling and then whisk in milk and 1/2 teaspoon of salt and bring it to a boil. Cook until the gravy is consistent and then add in the Gorgonzola. Remove from heat.
  • Preheat oven to 375 degrees. Get a deep cooking pan and spray with cooking spray. Start assembling the lasagna (walnuts go on last!) and let bake for about thirty minutes.