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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
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