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Spinach Lasagna

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Source: https://www.allrecipes.com/recipe/22729/spinach-lasagna-iii/


Serves
12
Prep
35 minutes
Cook
1 hour
Spinach Lasagna

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. 


Ingredients


20 noodles 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


Directions


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.




360 calories; protein 19g 38% DV; carbohydrates 41.2g 13% DV; fat 13.5g 21% DV; cholesterol 47.6mg 16% DV; sodium 875.4mg 35% DV.

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