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Spinach Lasagna
Spinach Lasagna
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Cheesy vegetarian spinach lasagna - a scrumptious delight with ricotta, Romano, and mozzarella cheese layers!
Ingredients:
  • 15 lasagna noodles
  • 2 tablespoons olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped onions
  • 1 tablespoon minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 0.66666668653488 cup grated Romano cheese
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 0.5 teaspoon ground black pepper
  • 3 cups shredded mozzarella cheese
  • 3 cups tomato pasta sauce
  • 1 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect baking temperature.
  • Bring a generously salted large pot of water to a boil. Add lasagna noodles and cook for 8 to 10 minutes until al dente; then drain.
  • Heat olive oil in a skillet over medium-high heat. Saute mushrooms, onions, and garlic until onions are tender. Remove from heat and allow to cool, draining any excess liquid.
  • Simmer spinach in boiling water for 5 minutes; drain, cool slightly, squeeze out excess liquid, and finely chop.
  • Mix ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl. Stir in cooled mushroom mixture and spinach, then beat on low speed with an electric mixer for 1 minute.
  • Start by elegantly arranging 5 lasagna noodles in a 9x13-inch baking dish. Follow by delicately spreading 1/3 of the ricotta-spinach mixture over the noodles, showering them with 1 cup of mozzarella cheese and 1/3 cup of Parmesan cheese. Gracefully drizzle 1 cup of pasta sauce over the top. Repeat these exquisite layers two more times before covering with aluminum foil.
  • Place the dish in the warm oven for 60 minutes. Allow it to cool for 15 minutes prior to serving.

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