1 Tablespoon olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
2 large Portobello mushrooms, cleaned, stems removed, and caps finely minced (Mincing the mushrooms gives them a texture similar to ground meat.)
1 Tablespoon vegetarian Worcestershire sauce
1 teaspoon salt, divided
2 teaspoons ground black pepper, divided
2 Tablespoons Italian seasoning, divided
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1 (32-ounce) jar low-sodium pasta sauce
1 (16-ounce) jar mild salsa
1/2 teaspoon sugar substitute
14 to 16 lasagna noodles, oven ready, no boil, whole wheat or regular
16 ounces low-fat ricotta cheese
1 large egg
3/4 pound low-fat mozzarella cheese, sliced
3/4 cup grated parmesan cheese
1 pound fresh baby spinach, washed and dried
In a large microwave-safe bowl, combine the soy-based meat alternative, olive oil, onion, garlic, mushrooms, vegetarian Worcestershire sauce, salt, black pepper,1 Tablespoon Italian seasoning, nutmeg and the cayenne pepper.
Mix with a fork to combine.
Micro-cook in the microwave on medium-high power for 5 to 6 minutes, breaking up the meat with a fork after 3 minutes.
Combine the pasta sauce and the salsa with the faux-meat mixture.
Stir in the sugar substitute and 1/2 Tablespoon of the Italian seasoning.
Simmer, cover with a plate or with microwave-safe plastic wrap for about 10 minutes on medium-low to low heat, stirring after 5 minutes.
If you don’t know how to adjust the temperature on your microwave oven, use the defrost setting and cook the sauce for 10 minutes.
In a separate mixing bowl, combine the ricotta cheese with the egg and the remaining 1/2 Tablespoon of the Italian seasoning.
Preheat the oven to 375ºF.
Spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish.
Arrange 4 oven-ready, no-boil noodles lengthwise over the sauce and break one noodle to fit sideways across the ends of the baking dish.
Spread 1/3 of the ricotta cheese mixture over the noodles.
Top with a third of the fresh spinach and the mozzarella cheese slices.
Spoon 1/2 cup of the meat sauce over the mozzarella.
Repeat layering, topping off the last layer with the rest of the sauce, and reserving any of the remaining cheese for later use.
Cover the pan with foil.
Bake in preheated oven for 40 minutes.
Remove foil, and top with any remaining mozzarella and the parmesan cheese.
Bake, uncovered, an additional 10 to 15 minutes or until the lasagna is tender when pierced with a fork and the sauce is bubbling around the edges.
Cool for 15 minutes before serving.