- 2 cups fresh basil leaves
- 1 cup reduced fat cream of mushroom soup
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1 pinch salt and ground black pepper to taste
- 2 cups fresh spinach
- 6 sun-dried tomatoes, chopped
- 2 tablespoons butter
- 1 cup reduced fat cottage cheese
- olive oil cooking spray
- 1 cup chopped oyster mushrooms
- 1/2 cup chopped white mushrooms
- 9 dry lasagna noodles, uncooked
- 3 cups frozen king prawns
- 1/2 cup fresh mozzarella cheese, torn into pieces
- Combine basil, cream of mushroom soup, Parmesan cheese, olive oil, garlic powder, salt, and pepper. Puree with an immersion blender until smooth.
- Combine spinach, sun-dried tomatoes, and butter in a large microwave-safe bowl. Microwave until spinach is wilted, 1 to 2 minutes. Mix in cottage cheese, salt, and pepper.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over high heat. Spray with cooking spray. Add oyster mushrooms and white mushrooms; cook and stir until soft, 5 to 8 minutes.
- Spread about 3 tablespoons basil puree on the bottom of an 8-inch square baking pan. Lay 3 lasagna noodles on top. Spread 1/2 the spinach mixture evenly over the noodles. Arrange 1/2 the prawns on top. Cover with 3 lasagna noodles. Pour 1/2 the basil puree on top and cover with mushroom mixture. Cover with remaining 3 lasagna noodles.
- Top lasagna noodles evenly with remaining spinach mixture and prawns. Pour remaining basil puree on top. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
- Bake in the preheated oven until noodles are soft and sauce is bubbly, about 90 minutes. Remove aluminum foil and continue baking until mozzarella is browned, about 30 minutes.