Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Tomato
Garlic
Egg, hen
Milk, cow
Intolerances
Contains lactose
Contains gluten
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Lasagna with spinach and cheese
Category: Main course
110m 12 servings 564kcal / 2353kJ
Description
Lasagna with fresh spinach and plenty of cheese make this a fun loving dish.
Ingredients
1 kgr Lasagna, sheets, boiled
1 teaspoon (tsp) Salt
1 teaspoon (tsp) Oregano, dried, ground
1 teaspoon (tsp) Basil, dried, ground
0.5 teaspoon (tsp) Pepper, black
2 tablespoon (tbsp) Olive oil
1 tablespoon (tbsp) Garlic powder
1 cups Mushrooms, common, raw
1 cups Onions, raw
2 cups Spinach, boiled in unsalted water
3 cups Cheese, Ricotta
0.7 cups Cheese, cheddar, English
3 cups Cheese, Mozzarella, fresh
3 cups Tomato sauce, homemade
1 cups Cheese, Parmesan, fresh
1 item Eggs, chicken, whole, raw, large, item
Servings scaling: 12
Preparation
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until the onions are tender. Drain excess liquid and cool.
Boil spinach for 5 minutes. 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 mixture. Beat with an electric mixer on low speed for 1 minute.
Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish. Spread one-third of the cheese/spinach mixture over the noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup of pasta sauce over the cheese. Repeat layering 2 times.
Cover the dish with aluminum foil and bake in a preheated oven for 1 hour. Cool for 15 minutes before serving.
