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
1.00 kgr Lasagna, sheets, boiled
1.00 teaspoon (tsp) Salt
1.00 teaspoon (tsp) Oregano, dried, ground
1.00 teaspoon (tsp) Basil, dried, ground
0.50 teaspoon (tsp) Pepper, black
2.00 tablespoon (tbsp) Olive oil
1.00 tablespoon (tbsp) Garlic powder
1.00 cups Mushrooms, common, raw
1.00 cups Onions, raw
2.00 cups Spinach, boiled in unsalted water
3.00 cups Cheese, Ricotta
0.70 cups Cheese, cheddar, English
3.00 cups Cheese, Mozzarella, fresh
3.00 cups Tomato sauce, homemade
1.00 cups Cheese, Parmesan, fresh
1.00 item Eggs, chicken, whole, raw, large, item
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.
