Wednesday, June 22, 2011

spinach and mushroom lasagna

Michael requested this dinner for Father's Day and I am glad he did! It had been a while since I had made it and it's one of my favorites. I modified a lasagna recipe from to my tastes, basically increasing the mushrooms, quadrupling the spinach (I super-duper love spinach!), decreasing the amount of cheese and substituting no boil noodles. I seriously love no boil noodles, they make making lasagna a breeze!

spinach lasagna
12 no boil lasagna noodles
2 tablespoons olive oil
2 cups chopped baby bella mushrooms
1 cup chopped onion
1 tablespoon minced garlic
10 ounces (8-9 packed cups) fresh spinach
3 cups ricotta cheese
1/2 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
1 1/2 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Blend together. Spread 1 cup sauce on bottom of a 9x13 inch baking dish. Lay four lasagna noodles on top of sauce. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1/2 cup mozzarella cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times. Top with remaining mozzarella cheese and the parmesan cheese.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 30+ minutes before serving.


Mags [Margaret] said...


Resplendentquetzal said...

If I left out the mushrooms which I dearly love I bet my family would eat this too!

jen said...

this is so good - I need to remember to make it more.

katie cowan said...

Thanks, I'm making this right now. ;)

Kathy said...

This looks GREAT! FWIW, ALL lasagne noodles are no boil noodles. As long as there is moisture in the dish and the dish is covered while cooking, you never need to boil a lasange noodle.

For faster cooking, soak the noodles in hot tap water for 5 minutes before adding to the dish.

Lindsey Johnson//Cafe Johnsonia said...

Erin--that looks positively sinful. And totally healthy because of the spinach.

granma and papa said...

I know how yummy this is and wish that I was eating it right now! At your house!

Anonymous said...

Hi Erin. Can't wait to try your lasagne. We eat too much meat! What ingredients are in your side salad? It looks equally as good.

Erin said...

The salad is spinach with mandarin oranges, craisins, feta cheese, sunflower seeds and a store bought balasmic dressing. It's my favorite salad. Sometimes I add a little thinly sliced red onion. Enjoy!

taio said...

que rico

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