Spinach Lasagna III You Have To Try

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Spinach Lasagna III

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

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
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
half teaspoon floor black pepper
1 egg
3 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 ranges F (a hundred seventy five ranges C).
Bring a huge pot of gently salted water to a boil. Add lasagna noodles and prepare dinner for eight to 10 mins or until al dente; drain.
In a skillet over medium-excessive warmness, cook mushrooms, onions, and garlic in olive oil till onions are gentle. 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 combination. Beat with an electric mixer on low velocity for 1 minute. Lay 5 lasagna noodles in backside of a 9x13 inch baking dish. Spread one 0.33 of the cheese/spinach combination over noodles. Sprinkle 1 cup mozzarella cheese and 1/three cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 instances.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 mins earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it flippantly, and make smooth-up easier.

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