Spinach Lasagna III

Vegetarian - Tips

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Brief

Prep 35 mins

Cook: 1hr

Additional: 15 mins

Total: 1hr50 mins

Servings: 12

Yield: 12 servings

Spinach Lasagna III

Ingredients

20 lasagna noodles

2 tablespoons olive oil

1 cup chopped fresh mushrooms

1 cup chopped onion

1 tablespoon minced garlic

2 cups fresh spinach

3 cups ricotta cheese

⅔ cup grated Romano cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

½ teaspoon ground black pepper

1 egg

3 cups shredded mozzarella cheese

3 cups tomato pasta sauce

1 cup grated Parmesan cheese

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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 pasta sauce over cheese. Repeat layering 2 times.

Step 5

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Nutritional Information

Spinach Lasagna III

Servings Per Recipe:12

Calories: 360

% Daily Value *

Protein: 19g 38%

Carbohydrates: 41.2g 13%

Dietary Fiber: 3.5g 14%

Sugars: 8.1g

Fat: 13.5g 21%

Saturated Fat: 6.2g 31%

Cholesterol: 47.6mg 16%

Vitamin A Iu: 1043.9IU 21%

Niacin Equivalents: 7.8mg 60%

Vitamin B6: 0.2mg 15%

Vitamin C: 3mg 5%

Folate: 103.8mcg 26%

Calcium: 405.2mg 41%

Iron: 2.3mg 13%

Magnesium: 51.4mg 18%

Potassium: 389.5mg 11%

Sodium: 875.4mg 35%

Thiamin: 0.1mg 6%

Calories From Fat: 121.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.