Spinach Mushroom Lasagna

Ingredients

• Servings: 1
• 1 (8 ounce) package lasagna noodles
• 2 eggs, beaten
• 2 cups cottage cheese
• 1 (15 ounce) container ricotta cheese
• 2 teaspoons dried italian seasoning
• 2 tablespoons olive oil
• 6 cups sliced fresh mushrooms
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground black pepper
• 1 1/4 cups milk
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1/2 cup shredded parmesan cheese
• 1 (8 ounce) package shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch baking dish.
• bring a large bowl of salted water to a boil. stir in lasagna noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. drain.
• mix eggs, cottage cheese, ricotta cheese, and italian seasoning in a bowl; set aside.
• heat olive oil in a skillet over medium-high heat. cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
• stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. cook and stir until sauce is thick and bubbly.
• remove skillet from heat and stir spinach and 1/2 cup parmesan cheese into the mushroom sauce.
• arrange 3 lasagna noodles in a single layer in the prepared baking dish.
• spread 1/3 of the cottage cheese mixture over the noodles.
• spread 1/3 of the mushroom sauce over the cottage cheese mixture.
• sprinkle 1/3 of the mozzarella cheese on top. repeat the layers twice more.
• sprinkle remaining 1/4 cup parmesan cheese over the lasagna.
• bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. allow lasagna to rest for 10 minutes before slicing and serving.