A spinach lasagna recipe made with fresh spinach and plenty of cheese — ricotta, Romano, and mozzarella. This cheesy, hearty lasagna can also be made without the spinach.
INGREDIENT :
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
⅔ cup grated Romano cheese
1 egg
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese
RECIPE DIRECTION :
Gather all ingredients. Preheat the 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.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl.
Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish.
Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.
Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.
