Spinach Lasagna III recipe
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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
Nutrition Info
- 360 caloriescarbohydrate: 41.2 gcholesterol: 47.6 mgfat: 13.5 gfiber: 3.5 gprotein: 19 gsaturatedFat: 6.2 gservingSize: -sodium: 875.4 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Spinach Lasagna III
Directions
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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.