Lasagna Silvia

The recipe Lasagna Silvian is ready in around 45 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe serves 8 and costs $2.64 per serving. One serving contains 523 calories, 27g of protein, and 34g of fat. 1 person were impressed by this recipe. A mixture of zucchini, pacific natural foods creamy tomato soup, portabella mushroom, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked t

Ingredients

• 1 medium onion
• 4 tablespoons virgin olive oil
• 8 ounces portabella mushroom
• 2 tablespoons butter
• 16 ounces spinach
• 3 zucchini
• 30 ounces ricotta cheese
• 2 eggs
• 2 cups mozzarella cheese
• 0.5 cup parmesan
• 1 quart pacific natural foods creamy tomato soup

Instructions

1. Pre heat oven to 350 degrees 2. Coat a 9X12 Lasagna pan with non stick spray 3. Drain ricotta cheese in a sieve while preparing onions and mushrooms. 4. On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes. 5. Transfer to large mixing bowl. 6. In a large frying pan over medium/high heat saut portabella mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until softened; about 5 minutes. 7. Add to the onions. 8. Beat the two eggs and mix with the ricotta cheese. 9. Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach. 10. Thinly slice 3 zucchini lengthwise to create noodles. 11. Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup. 12. Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them. 13. Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini. 14. Sprinkle with 1/4 of the mozzarella cheese. 15. Repeat the layers two more times. 16. Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna. 17. Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top. 18. Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark. 19. Bake for 1 hour, then uncover and bake for 15 minutes more. 20. Let lasagna rest for 15 to 20 minutes prior to serving.