Spinach Lasagna III Recipes
Ingredients
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20 lasagna noodles
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2 tablespoons olive oil
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1 cup chopped fresh mushrooms
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1 cup chopped onion
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1 tablespoon minced garlic
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2 cups fresh spinach
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3 cups ricotta cheese
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2/3 cup grated Romano cheese
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon dried basil leaves
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1/2 teaspoon ground black pepper
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1 egg
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3 cups shredded mozzarella cheese
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3 cups tomato pasta sauce
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1 cup grated Parmesan cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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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 spaghetti sauce
over cheese. Repeat layering 2 times.
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Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
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