Spinach Mushroom Lasagna

Name: Spinach Mushroom Lasagna
Ingredients: 4 tablespoons olive oil, divided; 3 garlic cloves, minced; 1 (28 ounce) can crushed tomatoes, preferably fire-roasted; 1 14 tablespoons salt; 15 no-boil lasagna noodles, rippled style; 2 (10 ounce) packages frozen chopped spinach, thawed in microwave; 1 lb mushroom, cleaned and sliced; 1 12 teaspoons dried basil; 12 ounces reduced-fat cream cheese, divided and softened; 3 34 cups part-skim or whole milk mozzarella cheese, shredded; 34 cup parmesan cheese, grated

11 ingredients

21 steps

Ingredients

4 tablespoons olive oil, divided
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, preferably fire-roasted
1 14 tablespoons salt
15 no-boil lasagna noodles, rippled style
2 (10 ounce) packages frozen chopped spinach, thawed in microwave
1 lb mushroom, cleaned and sliced
1 12 teaspoons dried basil
12 ounces reduced-fat cream cheese, divided and softened
3 34 cups part-skim or whole milk mozzarella cheese, shredded
34 cup parmesan cheese, grated

Directions

1

Saute garlic over medium-high heat in 2 tablespoons oil until garlic starts to sizzle.
2

Add tomatoes and enough water to make a sauce that's neither thin or gloppy.
3

Bring to a simmer, reduce heat and simmer, partially covered, for about 10 minutes (makes a generous 3 cups) Time saver: Use 1 25 to 26 ounce good-quality marinara sauce.
4

Adjust oven rack to lower-middle position; preheat oven to 400F.
5

Dissolve salt in 2 quarts of hot tap water in a 9 x 13 inches lasagna dish.
6

Add noodles; soak until soft, about 10 minutes.
7

Drain and arrange noodles in a single layer on baking tray.
8

Squeeze dry the thawed spinach in a colander.
9

Set aside.
10

Heat 2 tablespoons oil in a 12 inches skillet over medium-high heat.
11

Saute mushrooms, preferably baby bella, until tender and well-browned, 5 to 7 minutes.
12

Add spinach, stir, then remove from heat.
13

Stir in basil, 8 ounces cream cheese, and 1/4 cup broth.
14

Smear 1/4 cup marinara over the bottom of the baking dish, then make four layers in the following orderL three lasagna noodles, 3/4 cup marinara, a scant cup of vegetable filling, 3/4 cup mozzarella, 2 tablespoons Parmesean.
15

Top it all off with the last three noodles, the cream cheese mixture, 3/4 cup mozzarella, and 1/4 cup Parmesean.
16

Spray foil with cooking spray; cover pan.
17

Bake until bubbly throughout, about 40 to 45 minutes.
18

Leaving lasagna on same rack, turn oven to broil.
19

Remove foil and broil until top is spotty brown, 4 to 5 minutes.
20

Remove from oven; let sit for 10 minutes.
21

Cut into squares and.