Lasagna Silvia

Introduction: Indulge in the rich flavors of this delicious Lasagna Silvia recipe. Made with a combination of savory ingredients, this gluten-free Italian dish is perfect for dinner or lunch. The layers of zucchini noodles, creamy ricotta cheese, sautéed onions, mushrooms, and spinach are complemented by the Pacific Natural Foods Organic Creamy Tomato Soup, creating a mouthwatering medley of flavors. Follow these simple steps to create a satisfying and wholesome main course that will impress your family and friends.

Ingredients:

• 1 medium sweet onion, finely chopped
• 4 tablespoons virgin olive oil
• 8 ounces portabella mushrooms, sliced
• 2 tablespoons butter
• 16 ounces frozen spinach, thawed and drained well
• 3 zucchini
• 30 ounces ricotta cheese
• 2 eggs
• 2 cups mozzarella cheese
• 0.5 cup grated parmesan
• 1 quart Pacific Natural Foods Organic Creamy Tomato Soup

Instructions:

1. Preheat the oven to 350 degrees. Coat a 9×12 lasagna pan with non-stick spray.
2. Drain the ricotta cheese in a sieve while preparing the onions and mushrooms.
3. In a large frying pan over medium heat, sauté the chopped onion in 2 tablespoons of virgin olive oil until translucent, about 10 minutes. Transfer to a large mixing bowl.
4. In the same frying pan, sauté the sliced portabella mushrooms in 2 tablespoons of butter and 2 tablespoons of olive oil until softened, about 5 minutes. Add them to the onions in the mixing bowl.
5. Beat the two eggs and mix them with the ricotta cheese. Add this ricotta-egg mixture to the onions and mushrooms, followed by the well-drained spinach. Mix well.
6. Thinly slice the zucchini lengthwise to create noodles.
7. Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.
8. Place a layer of zucchini noodles in the pan, slightly overlapping them.
9. Spread 1/3 of the ricotta, mushroom, and spinach mixture across the zucchini noodles. Sprinkle with 1/4 of the mozzarella cheese.
10. Repeat the layers two more times.
11. Top the lasagna with the remaining Pacific Natural Foods Organic Creamy Tomato Soup and sprinkle the last of the mozzarella cheese on top. Finish by topping the lasagna with the grated parmesan cheese.
12. Coat aluminum foil with non-stick spray and cover the lasagna to prevent the cheese from getting too dark.
13. Bake for 1 hour, then uncover and bake for an additional 15 minutes.
14. Let the lasagna rest for 15 to 20 minutes before serving.

Nutritional Information:

• Calories: 522.67 kcal
• Fat: 33.77 g
• Saturated Fat: 16.87 g
• Carbohydrates: 31.03 g
• Net Carbohydrates: 26.6 g
• Sugar: 15.4 g
• Cholesterol: 129.03 mg
• Sodium: 902.92 mg
• Protein: 27.43 g
• Vitamin B2: 0.62 mg
• Selenium: 37.57 µg
• Vitamin B3: 3.13 mg
• Manganese: 0.76 mg
• Copper: 0.32 mg
• Fiber: 4.42 g
• Vitamin B5: 1.03 mg
• Phosphorus: 467.26 mg
• Potassium: 1360 mg
• Vitamin B6: 0.5 mg
• Vitamin B1: 0.2 mg
• Magnesium: 97.47 mg
• Iron: 3.05 mg
• Folate: 137.74 µg
• Zinc: 3.34 mg
• Vitamin K: 224.4 µg
• Vitamin C: 33.52 mg
• Vitamin A: 8117.7 IU
• Calcium: 551.94 mg
• Vitamin D: 0.66 µg
• Vitamin B12: 1.19 µg
• Vitamin E: 3.54 mg

Recipe Details:

• Total Time: 45 minutes
• Servings: 8
• Gluten-Free: Yes
• Health Score: 26
• Price Per Serving: $2.6373

For more details and the original recipe, visit the source link.

Enjoy this delectable Lasagna Silvia recipe as a satisfying main course for your next dinner or lunch gathering. The combination of flavors and textures will leave everyone craving for more.