Spinach Lasagna III Best Family Recipes

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Spinach Lasagna III

"Fresh spinach and lots of ricotta, Romano and mozzarella make this a tacky and hearty dish. This lasagna also can be made with out the spinach."

Ingredients :

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped sparkling mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/three cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
three cups shredded mozzarella cheese
three cups tomato pasta sauce
1 cup grated Parmesan cheese

Instructions :

Prep : 35M	Cook : 12M	Ready in : 1H50M

Preheat oven to 350 tiers F (one hundred seventy five ranges C).
Bring a large pot of gently salted water to a boil. Add lasagna noodles and cook for eight to ten minutes or until al dente; drain.
In a skillet over medium-high warmth, cook dinner mushrooms, onions, and garlic in olive oil till onions are smooth. Drain excess liquid and funky. Boil spinach for five mins. Drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom aggregate. Beat with an electric powered mixer on low speed for 1 minute. Lay five lasagna noodles in bottom of a 9x13 inch baking dish. Spread one 0.33 of the cheese/spinach aggregate 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.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 mins before serving.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook it lightly, and make easy-up easier.

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