Spinach Lasagna III

Ingredients

  • 20lasagna 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
  • ⅔ cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • ½ teaspoon ground black pepper
  • 1egg
  • 3 cups shredded mozzarella cheese
  • 3 cups tomato pasta sauce
  • 1 cup grated Parmesan cheese
  • Directions

  • Step 1

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

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  • Step 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.

  • Step 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.

  • Step 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 9×13 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.

  • Step 5

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

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