3 Reviews
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VictoriaDoubleU on 8.31.2011
This was really good! I used sausage, and cooked down the spinach (and squeezed out the water) ahead of time. I will definitely make again!
Spinach and Mushroom Lasagna
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Description
To me, lasagna is the ultimate comfort food. I love a big, warm, gooey slice, with perhaps a piece of soft garlicky French bread on the side to mop up any remaining sauce. The real beauty of it is that you can easily incorporate vegetables into it.
Ingredients
- 8 ounces, weight Whole Milk Ricotta Cheese
- 16 ounces, weight Fresh Mozzarella, Slice 6 Thin Slices And Then Cut The Rest Into 1/2" Chunks, Divided Use
- ½ cups Finely Grated Parmesan Cheese
- 1 whole Egg
- 3 Tablespoons Fresh Basil, Minced
- 2 Tablespoons Dried Oregano
- 2 whole Large Handfuls Fresh Spinach
- Kosher Salt
- Freshly Ground Black Pepper
- 1 jar (32 Oz. Jar) Classico Roasted Tomato And Garlic Spaghetti Sauce
- 1 package (9 To 10 Oz. Package) No-cook Lasagna Noodles
- 8 ounces, weight Crimini Mushrooms
- 2 cups Chopped Cooked Chicken Or Other Cooked Ground Meat Of Your Choice
Preparation
Preheat the oven to 400ºF.
In a medium mixing bowl combine the ricotta, mozzarella chunks, parmesan, egg, basil, oregano, spinach, salt and pepper. Stir to combine.
Pour a couple of tablespoons of the sauce in the bottom of a 9×13″ pan. Then place 3 to 4 noodles in a single layer over the sauce. Then spread half the cheese mixture over the noodles as evenly as you can get it. Sprinkle half the mushrooms and half the chicken over the cheese mixture then cover with some more spaghetti sauce. Layer 3 to 4 more noodles over the top and repeat layers, ending with a layer of noodles. Top the final layer of noodles with a little more of the spaghetti sauce and then the fresh mozzarella slices.
Cover and bake about 40 minutes. Then uncover and bake another 10 minutes just to brown things up a bit, but if you are pressed for time, you could skip this part.
Remove and let set for about 10 minutes before serving.
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