Description
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
- ⅔ cup grated Romano cheese
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- ½ teaspoon ground black pepper
- 1 egg
- 3 cups shredded mozzarella cheese
- 3 cups tomato pasta sauce
- 1 cup grated Parmesan cheese
Instructions
- Preheat the 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.
- Meanwhile
- heat olive oil in a skillet over medium-high heat. Add mushrooms
- onions
- and garlic and cook until onions are tender; drain excess liquid and cool.
- At the same time
- bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
- Combine ricotta cheese
- Romano cheese
- egg
- salt
- oregano
- basil
- and pepper in a bowl. Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
- Lay 5 lasagna noodles in the bottom of a 9×13-inch baking dish. Spread 1/3 of the ricotta-spinach mixture over noodles
- then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 1 cup pasta sauce over top. Repeat layers two more times
- then cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.
Prep Time: 35 mins
Cook Time: 1 hr
Total Time: 1 hr 50 mins
Servings: 12