SPINACH AND MUSHROOM LASAGNA
Steps:
- Heat oven to 375 degrees. In medium sauce pan saute onion in olive oil until soft. Add garlic and saute until fragrant. Add salt, pepper and tomatoes and simmer for 15-20 mins. In separate bowl combine ricotta, 1/2 cup parmesan, basil, egg, salt and pepper. In a 13x9 pan spread a thin layer of sauce. Create a layer of 3 noodles, then 1/3 of ricotta mixture, then 1/3 of spinach and mushrooms, then 1/2 cup mozzarella and layer of sauce. Repeat 2 more times. Top with remaining sauce, mozzarella and 1/4 cup parmesan cheese. Spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
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Larry Lanckriet
[email protected]I'm a vegetarian and I love this lasagna! The spinach and mushroom filling is so flavorful and the béchamel sauce is creamy and rich. I've made this lasagna several times and it's always a hit with my friends and family.
Mrsquare Fromtz
[email protected]This lasagna was a disaster! The filling was bland and the béchamel sauce was gluey. I followed the recipe exactly, so I'm not sure what went wrong.
Okoli Chinedu
[email protected]The lasagna was delicious, but I found it to be a bit too salty. Next time, I will use less salt in the béchamel sauce.
Faysal Ali
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
MD Rajob Ali
[email protected]This lasagna was a hit with my family! The spinach and mushroom filling was flavorful and the béchamel sauce was creamy and rich. The lasagna was easy to assemble and bake, and it reheated well for leftovers.