Tomato & Spinach Dinner Strata

Serves 8
From Eating Well Magazine

*olive oil
*1 onion, chopped
*8 oz mushrooms, thinly sliced
*pepper
*salt
*15 oz container part-skim ricotta cheese
*10 oz package frozen chopped spinach, moisture squeezed out
*1/8 tsp nutmeg
*2 cups prepared marinara sauce
*6 slices whole wheat bread
*1 cup mozzarella cheese
*3 large eggs
*1 cup low fat milk
*1/4 cup Parmesan cheese
*2 tbsp parsley, chopped

Coat a 7" x 11" baking dish with cooking spray.

Heat oil in a large skillet. Add onion and cook, stirring often until softened but not browned. Transfer to a bowl. Add more oil and then mushrooms and cook until moisture has evaporated. Transfer to the bowl with the onions, season with salt and pepper.

Combine ricotta, spinach, nutmeg, and pepper in another bowl.

Spoon 1 cup marinara sauce into the prepared baking dish. Break each slice of bread into roughly 4 equal pieces; arrange half the bread on the sauce (the bread doesn't have to completely cover the sauce). Spoon 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 bread over the top. The pan will be very full.

Whisk eggs and milk in a small bowl. Pour the mixture over the casserole, poking 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 at least 2 hours or up to one day.

Preheat oven to 375. 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.