Tomato & Spinach Dinner Strata

4 Reviews
From: EatingWell Magazine May/June 2011

This yummy lasagna-inspired casserole has cheese, vegetables, eggs and marinara sauce but uses sturdy whole-grain bread instead of noodles, which makes it even easier to make. Its hearty look hides the fact that it's made with all low-fat, healthful ingredients. Of course, it makes a great brunch entree as well—don't let the name fool you.

Ingredients 8 servings

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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 8 ounces mushrooms, thinly sliced
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt
  • 1 15-ounce container part-skim ricotta cheese
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry, or 1 1/2 pounds fresh spinach, cooked, squeezed dry and chopped
  • 1/8 teaspoon freshly grated nutmeg
  • 2 cups prepared marinara sauce, divided
  • 6 slices whole-grain sandwich bread, preferably day-old
  • 1 cup shredded part-skim mozzarella cheese
  • 3 large eggs
  • 1 cup low-fat milk
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Preparation

  • Active

  • Ready In

  1. Coat a 7-by-11-inch (or similar-size) baking dish with cooking spray.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened but not browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 teaspoons oil to the pan; increase heat to medium-high. Add mushrooms and cook, stirring, until the moisture has evaporated, 4 to 5 minutes. Transfer to the bowl with the onions, add 1/4 teaspoon pepper and salt and stir to combine.
  3. Combine ricotta, spinach, nutmeg and the remaining 1/4 teaspoon pepper in another bowl.
  4. Spoon 1 cup marinara sauce into the prepared baking dish. Break each slice of bread into 4 roughly equal pieces; arrange half the bread on the sauce (the bread doesn't have to completely cover the sauce). Spoon the ricotta mixture over the bread. Arrange the remaining bread over the ricotta. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining marinara sauce over the top. The pan will be very full.
  5. Whisk eggs and milk in a small bowl. Pour the mixture slowly over the casserole, poking the filling gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed-side down. Refrigerate for at least 2 hours or up to 1 day.
  6. Preheat oven to 375 °F. Bake the strata, uncovered, for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.
  • Make Ahead Tip: Prepare through Step 5; refrigerate for up to 1 day.

Nutrition information

  • Per serving: 294 calories; 14 g fat(6 g sat); 4 g fiber; 23 g carbohydrates; 20 g protein; 105 mcg folate; 100 mg cholesterol; 8 g sugars; 1 g added sugars; 5173 IU vitamin A; 6 mg vitamin C; 405 mg calcium; 3 mg iron; 686 mg sodium; 655 mg potassium
  • Nutrition Bonus: Vitamin A (104% daily value), Calcium (41% dv), Folate (26% dv), Magnesium (20% dv), Potassium &?Zinc (18% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 2 medium-fat meat, 1 fat

Reviews 4

June 04, 2015
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By: EatingWell User
I used cheddar, and it worked great!
June 04, 2015
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By: EatingWell User
Appropriate This was a very satisfying dish that everyone enjoyed. I doubled up on the spinach and added a few extra mushrooms. I also used cottage cheese instead of ricotta, because that's what I had. It was quite satisfying. Pros: Appealingly colorful
October 07, 2012
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By: Nickel85
Mushy bread casserole This sounded like a yummy way to use up a loaf of bread. I think I'll stick to bread pudding or french toast. The dish is pretty tasty, but the mushy bread texture makes it something I won't make again. Pros: easy. Gets rid of old bread. Cons: Mushy bread? Not my favorite texture
April 30, 2011
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By: VABELLE35
Excellent recipe I love this recipe. I wasn't sure about the eggs and bread with the marinara sauce, but it was really fantastic. I used lite white bread because I didn't have whole wheat on hand. I also added 4 links of Italian style turkey sausage (Gemelli brand) for added protein. Other than those 2 changes, I made the recipe exactly as described. I used a 9 x 13 pan since I added the sausage and it fit well without any spilling over when cooking. I will make again. The only thing I would do is I would remove the bread crust (and add an additional slice to make up for the crust) if serving for company. From an asthetic standpoint, it was odd seeing the crusts when eating it. Pros: Tastes just like lasagna Cons: None