- 12
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds cremini and/or shiitake mushrooms, sliced
- 1 teaspoon dried thyme
- Kosher salt
- 1 15-ounce container part-skim ricotta
- 3/4 cup skim milk
- 2 eggs, lightly beaten
- 3 cups shredded, part-skim mozzarella cheese, divided evenly
- 3/4 cup grated Parmesan cheese
- 1 10-ounce box frozen chopped spinach, defrosted and drained
- 1/3 cup chopped fresh basil, plus more to garnish
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 5 cups tomato sauce
- 12 sheets no-cook lasagna noodles
- Nonstick cooking spray
Preparation
Step 1
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Make this
Makes 12 servings
2 eggs, lightly beaten
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.