Ingredients
12
12 servings
- •15 lasagna noodles
- •2 tablespoons olive oil
- •1 cup chopped fresh mushrooms
- •1 cup chopped onions
- •1 tablespoon minced garlic
- •2 cups fresh spinach
- •3 cups ricotta cheese
- •0.66666668653488 cup grated Romano cheese
- •1 egg
- •1 teaspoon salt
- •1 teaspoon dried oregano
- •1 teaspoon dried basil leaves
- •0.5 teaspoon ground black pepper
- •3 cups shredded mozzarella cheese
- •3 cups tomato pasta sauce
- •1 cup grated Parmesan cheese
Instructions
- Preheat the 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.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
- At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
- Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl. Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
- Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish. Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 289
- Carbohydrate: 15g
- Fat: 17g
- Fiber: 2g
- Protein: 20g
Related Recipes
Spinach Lasagna I
Simple Spinach Lasagna
Delicious Spinach and Turkey Lasagna
Easy Vegetarian Spinach Lasagna
Chicken and Spinach Alfredo Lasagna
Spinach and Beef Lasagna
Skillet Spinach Lasagna
Spinach Lasagna Roll Ups
Spinach Lasagna Rolls
Artichoke Spinach Lasagna
Artichoke Spinach Lasagna
