- 12
Ingredients
- SPINACH FILLING:
- 1 pound fresh spinach
- 1 pound fresh mushrooms, coarsely chopped
- 1 cup chopped onions
- 1 clove garlic, minced
- 2 tbsp olive oil
- 3 cups ricotta cheese
- 2/3 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- OTHER INGREDIENTS:
- 16 lasagna noodles
- 4 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Marinara sauce or tomato-cream sauce as desired
- Freshly grated Parmesan cheese, optional
Preparation
Step 1
Steam spinach just until tender, press out excess moisture and chop coarsely.
Heat oil in large pan and saute mushrooms, onions and garlic over medium heat until tender; drain excess liquid and cool.
Meanwhile, measure remaining filling ingredients into a large bowl. Add cooled spinach and mushroom-onion mixture. Mix with an electric mixer on low speed just until blended.
Cook lasagna according to package directions; rinse and drain.
To assemble: spray a 13 x 9 inch pan with cooking spray. Place 4 lasagna strips in bottom of pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1 1/2 cup shredded cheese and 1/3 cup Parmesan cheese. Repeat pasta, filling and cheese layering twice more. Top with remaining 4 lasagna strips. Spread 1 cup of marinara sauce over top. Cover tightly with foil.
May be refrigerated a day in advance, if desired.
To bake, preheat oven to 350F. Bake covered for 1 hour. Remove from oven and keep warm for at least 30 minutes before cutting. Cut into 12 pieces and serve with additional sauce. Top with freshly grated Parmesan cheese.