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Recipe Created By :
Serves : 10
Prep. Time : 2:00
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
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
onions, and garlic in olive oil over medium-high heat
until onions are tender; drain excess liquid; set aside
-Boil spinach for 5 minutes; drain; squeeze out excess
-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
-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.