Serving Size : 12 Preparation Time :0:00
Categories : Cheese Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-NORMA WRENN NPXR56B-----
1 lb Fresh spinach
1 lb Fresh mushrooms -- chopped
Coarsely
1 c Onion -- chopped
1 Clove Garlic -- minced
2 tb Olive oil
3 c Ricotta cheese
1-2/3 c Parmesan cheese -- divided
1 Egg
1/2 ts Salt
1/2 ts Black pepper
3/4 ts Dried basil
3/4 ts Dried oregano
16 Lasagna noodles
4 1/2 c 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. Chop mushrooms and onions and mince garlic over
medium-high heat until onions are tender; drain excess liquid and
cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper,
basil and oregano in large bowl. Add cooled spinach and
mushroom-onion mixture and mix on low speed until just blended.
Cook lasagna according to package directions; rinse under cool
water and drain thoroughly. Place four lasagna strips in bottom of
lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of
spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c
parmesan. Repeat layering two more times and top with remaining
four lasagna strips. Spread 1 cup of marinara or tomato-cream
sauce over top and cover tightly with foil. Preheat oven to 350°
and bake, covered, for 1 hour. Remove from oven and keep warm at
least 30 minutes before cutting. Top with extra parmesan cheese.
(Can be refrigerated a day in advance of baking if desired.)
