Today is FRESH SPINACH DAY and NATIONAL LASAGNA DAY is coming up later this month, so let’s combine the two for a great, healthy and unique dish tonight!


  • 8 whole wheat lasagna noodles
  • 1 teaspoon extra virgin olive oil
  • 1 8-ounce container baby bella (cremini) mushrooms, sliced
  • ½ small onion diced
  • 1 tablespoon minced garlic
  • 1 23.25-ounce jar Prego Light Smart Traditional pasta sauce
  • 1 14.5-ounce can no-salt-added diced tomatoes
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 15-ounce container part-skim ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg beaten
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 10 ounces frozen chopped spinach thawed and drained
  • ½ cup shredded reduced-fat mozzarella cheese


  1. Preheat the oven to 350°F. Coat an 11×7-inch baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil over high heat. Cook the lasagna to al dente according to package directions. Drain the lasagna noodles and lay them out on a sheet of wax paper. Cover them with slightly damp paper towels until it is time to assemble the rolls.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook until the onions and mushrooms have softened, stirring occasionally, 3 to 4 minutes. Set the mushroom mixture aside.
  4. In a large bowl, stir together the pasta sauce, diced tomatoes, basil, and oregano. Set aside.