Recipe for Spinach and Mushroom Lasagna 
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Yield:
8 to 12 servings
Ingredients:
Amount Ingredient
5 tbl olive oil, divided
1 med onion, minced
1 lb mushrooms, trimmed and sliced
Salt and pepper
10 oz (12 cups) spinach leaves, washed, stemmed and chopped
2 med garlic cloves, minced
1 x (28-ounce) can crushed tomatoes
2 tbl chopped fresh basil or parsley leaves
15 x dried 7-by-3 1/2 inch no-boil lasagna noodles
1 lb mozzarella cheese, shredded (about 4 cups)
5 oz Parmesan cheese, grated (about 2/3 cup)
Instructions:
Instructions: Heat 2 tablespoons olive oil over medium heat in a soup kettle. Add onion; saute until translucent, about 5 minutes. Add the mushrooms and saute` until golden, about 8 minutes. Season with salt and pepper to taste. Remove the mushrooms; set aside. In the same pan, heat 1 tablespoon olive oil over medium heat; add the spinach. Cook, stirring often, until wilted, about 5 minutes.

Season with salt and pepper to taste. Set aside.

Heat the remaining 2 tablespoons oil and the garlic in a 10 inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into a large measuring cup. Add enough water to make 3 1/2 cups.

Spread 1/2 cup sauce evenly over bottom of greased 13-by-9 inch lasagna pan.

Lay three noodles crosswise over sauce, making sure they do not touch each other or the sides of the pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce.

Repeat layering of noodles, vegetables, sauce and cheeses three more times.

For fifth and final layer, lay final three noodles crosswise over previous layer and top with remaining 1 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan.

(At this point, the lasagna can be wrapped in plastic and aluminum foil, and frozen for up to 1 month. If frozen, defrost in refrigerator and remember to remove plastic wrap before re-heating.)

Adjust oven rack to middle position and heat the oven to 375 degrees. Cover the pan with a large sheet of foil greased with cooking spray. Bake 25 minutes

(30 minutes if chilled); remove foil and continue baking until the top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagna rest 5 minutes. Cut and serve immediately.

Makes 8 to 12 servings.

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