Amount Measure Ingredient -- Preparation Method
1 pound Fresh spinach
1 pound Fresh mushrooms -- chopped coarsely
1 cup Onion -- chopped
1 clove Garlic -- minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese -- divided
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese -- shredded
Marinara sauce or tomato-Cream sauce as desired
Extra Parmesan cheese
Steam spinach until tender; press out excess moisture and chop coarsely. Chopmushrooms and onions and mince garlic over medium-high heat until onions aretender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan,egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach andmushroom-onion mixture and mix on low speed until just blended. Cook lasagnaaccording to package directions; rinse under cool water and drain thoroughly.Place foru lasagna strips in bottom of lightly oiled 9x13" pan, overlappingslightly. Top with 2 c of spinach filling.Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering twomore times and top with remaining four lasagna strips. Spread 1 cup ofmarinara or tomato-cream sauce over top and cover tightly with foil. Preheatoven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm atleast 30 minutes before cutting. Top with extra Parmesan cheese. (Can berefrigerated a day in advance of baking if desired.)
1 pound Fresh spinach
1 pound Fresh mushrooms -- chopped coarsely
1 cup Onion -- chopped
1 clove Garlic -- minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese -- divided
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese -- shredded
Marinara sauce or tomato-Cream sauce as desired
Extra Parmesan cheese
Steam spinach until tender; press out excess moisture and chop coarsely. Chopmushrooms and onions and mince garlic over medium-high heat until onions aretender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan,egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach andmushroom-onion mixture and mix on low speed until just blended. Cook lasagnaaccording to package directions; rinse under cool water and drain thoroughly.Place foru lasagna strips in bottom of lightly oiled 9x13" pan, overlappingslightly. Top with 2 c of spinach filling.Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering twomore times and top with remaining four lasagna strips. Spread 1 cup ofmarinara or tomato-cream sauce over top and cover tightly with foil. Preheatoven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm atleast 30 minutes before cutting. Top with extra Parmesan cheese. (Can berefrigerated a day in advance of baking if desired.)
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