spinach lasagna iii

Ingredients

• Servings: 12
• 20 lasagna noodles
• 2 tablespoons olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups fresh spinach
• 3 cups ricotta cheese
• 2/3 cup grated romano cheese
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 1/2 teaspoon ground black pepper
• 1 egg
• 3 cups shredded mozzarella cheese
• 3 cups tomato pasta sauce
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• in a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. drain excess liquid and cool. boil spinach for 5 minutes. drain, then squeeze out excess liquid. chop spinach.
• combine ricotta cheese, romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. add cooled mushroom mixture. beat with an electric mixer on low speed for 1 minute. lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. spread one third of the cheese/spinach mixture over noodles. sprinkle 1 cup mozzarella cheese and 1/3 cup parmesan cheese on top. spread 1 cup pasta sauce over cheese. repeat layering 2 times.
• cover dish with aluminum foil and bake in a preheated oven for 1 hour. cool 15 minutes before serving.