Selasa, 21 Oktober 2014

Spinach Lasagna

Spinach Lasagna

 "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."

 Original recipe makes 12 servings 

  •  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 


  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.

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