Spinach Lasagna Iii
There's not much better than a perfectly prepared, cheesy pasta bake.
Recipe Summary Spinach Lasagna Iii
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Ingredients | Vegetarian Pasta Bake Recipes20 lasagna noodles2 tablespoons olive oil1 cup chopped fresh mushrooms1 cup chopped onion1 tablespoon minced garlic2 cups fresh spinach3 cups ricotta cheese⅔ cup grated Romano cheese1 teaspoon salt1 teaspoon dried oregano1 teaspoon dried basil leaves½ teaspoon ground black pepper1 egg3 cups shredded mozzarella cheese3 cups tomato pasta sauce1 cup grated Parmesan cheeseDirectionsPreheat 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.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.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.Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.Info | Vegetarian Pasta Bake Recipesprep:
35 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 50 mins
Servings:
12
Yield:
12 servings
TAG : Spinach Lasagna IiiWorld Cuisine Recipes, European, Italian,
