Spinach Lasagna

By Tom421

Ingredients

• 20 lasagna noodles
• 2 tablespoons olive oil
• 1 1/2 cup chopped fresh mushrooms
• 2 lbs sweet Italian sausage
• 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-home made, Prego, Bove's
• 1 cup grated Parmesan cheese

Preparation

Step 1

Preheat oven to 350 degrees F

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; rinse with ice water then drain

In a skillet over medium-high heat, cook sausage, drain fat, add olive oil, mushrooms, onions, cook until onions are tender. Drain any excess liquid and cool. Boil spinach for 5 minutes. Scoop into 1ce water bath, drain, then squeeze out excess liquid. Chop spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. 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. One third of the sausage mushroom mixture. 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 45 min. Remove foil and bake 20 more min. Remove tent and rest 15 minutes before serving.