Spinach Lasagna Iii

Name: Spinach Lasagna Iii
Ingredients: 20 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; 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; 1 cup grated Parmesan cheese

16 ingredients

5 steps

Ingredients

20 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
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
1 cup grated Parmesan cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

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.
3

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.
4

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.
5

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.