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Spinach Lasagna
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Recipe Created By: Robbie
Serves: 10
Prep. Time:

1 cup chopped mushrooms - preferably fresh
1 cup chopped onion
1 Tbls. minced garlic
2 Tbls. olive oil
3 cups ricotta cheese - low-fat okay
2/3 cup grated Romano cheese - low-fat okay
2 cups fresh spinach - optional, but suggested
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
1 egg
20 lasagna noodles - prepared as directed, drained
3 cups shredded mozzarella cheese - low-fat okay
1 cup grated Parmesan cheese - low-fat okay
3 cups spaghetti sauce

Molto Italiano: 327 Simple Italian Recipes to Cook at Home Italian Cooking for Dummies
Everyday Pasta Dinner Doctor

-Cook mushrooms, onions, and garlic in olive oil over medium-high heat until onions are tender; drain excess liquid; set aside to cool.
-Boil spinach for 5 minutes; drain; squeeze out excess liquid; chop.
-Fold together spinach, ricotta, Romano, salt, oregano, basil, pepper, and egg.
-Beat in cooled mushroom mixture with an electric mixer on low speed for 1 minute; set aside.
-Lay 5 lasagna noodles in the bottom of a lightly greased 13" X 9" X 2" baking dish.
-Spread 2 cups of the cheese/spinach mixture over noodles.
-Sprinkle 1 cup mozzarella and 1/3 cup Parmesan on top.
-Spread 1 cup spaghetti sauce over cheese.
-Repeat layering 2 times.
-Cover dish with aluminum foil and bake in a 350 degree oven for 1 hour.
-Cool for 15 minutes before serving.

Notes: This lasagna can be made without the spinach.

Make It A Meal: Serve with Zuppa Toscana Soup like Olive Garden's and Bruschette like Carrabba's.

Other Lasagna recipes on this site:

(9) Visitor Comments:

  • Good, but I will use more sauce on each layer next time.

  • Yesss! This is the lasagna recipe I have been looking for!! I used a little less pasta, however, and I pureed the cheese-spinach-onion mixture in the food processor. It reminds me of Chicago-style deep-dish pizza. We won't have to worry about throwing out the old leftovers! This lasagna is restaurant-quality. Thanks so much!

  • This lasagna was excellent. I think it could have more spinach to actually be considered spinach lasagna, but boy was it good! And my boyfriend (not a regular cook) made it and it was still delicious!!

  • This recipe is a very good twist on a classic dish. If you use fresh herbs and garlic your kitchen smells divine. The multi-step process may put ants in your kids pants, but they'll enjoy layering the lasagna if carefully supervised. All in all, one of the best lasagnas I've tried.

  • Fabulous lasagna recipe. A hit with the boyfriend, who is a cook in an Italian restaurant, so you know it must be good! Thanks for the recipe!

  • Fabulous recipe. Especially when used in conjunction with the spaghetti sauce recipe at this link: used frozen spinach as opposed to fresh, so it was about triple the fresh amount listed, and I also coated the bottom of the dish with sauce and used more sauce between layers. Overall a very delicious recipe. Definitely worth the effort. Thank you.

  • Thank you very much. It was delicious and we are still enjoying it. I even froze half of it! This is my favorite lasagna recipe. I did add more spinach, garlic and sauce but I was happy to find such a great recipe!!

  • I just wanted to say that this was a huge success. I am a 20 year old girl, in college, and have a small kitchen in my condo. I made this in my kitchen with ease, which is often hard to do. I cooked this dish for my mom and dad tonight and they just LOVED IT!!! I would have to agree with the others...a little more sauce in the layers makes a difference...and a little more spinach gives it a more spinach taste. Thanks again for this recipe...for once I got to give my mom the recipe, instead of the other way around.

  • I made this Lasagna and the measurements seemed a little off. Most of the ricotta mixture doesn't add up to 6 cups like it was suggesting, so I just layered it enough until I felt it was right. Great recipe though, even without the mushrooms (which I don't like) gonna try mixing it with Italian Sausage though as well

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