Spinach and Mushroom Lasagna in Tomato Sauce
 
 
Author:
Recipe type: Main dish, Vegetarian
Cuisine: Italian
Serves: 6 to 8
Ingredients
  • 1 box lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 tablespoon garlic, finely diced
  • 2 - 3 bags fresh spinach, roughly chopped
  • 2 cups ricotta cheese
  • ⅔ cup grated fresh Romano cheese
  • 1 teaspoon oregano (optional)
  • 1 teaspoon basil (optional)
  • ½ teaspoon black pepper
  • 2 to 3 cups shredded mozzarella cheese
  • 1 jar or 3 cups tomato/pasta sauce
Instructions
  1. Preheat oven to 350 degrees
  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. (Optional if using oven ready noodles)
  3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil for 4 to 5 minutes. Drain excess liquid and cool.
  4. Wilt spinach for 2 minutes, either in pan or in microwave . Drain, then squeeze out excess liquid.
  5. Combine ricotta cheese, Romano cheese, oregano, basil, pepper, in a bowl.
  6. Spread a thin layer of sauce across the bottom of a greased or pan sprayed 9 x 13 baking dish.
  7. Lay 4 to 5 lasagna noodles in bottom of a 9x13 inch baking dish.
  8. Spread one third of the cheese mixture over noodles, then ⅓ of the spinach and ⅓ of the mushrooms.
  9. Sprinkle ½ cup mozzarella cheese on top.
  10. Spread ⅔ to 1 cup pasta sauce over cheese.
  11. Repeat layering 2 times, then top with sauce and an additional ½ cup of mozzarella.
  12. Cover dish with aluminum foil and bake in a preheated oven for 45 minutes
  13. Cool 15 minutes before serving
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/spinach-and-mushroom-lasagna-in-tomato-sauce/