Tonight we’re making spinach lasagna, a perfect family dish and a great alternative to meat lasagna for those trying to incorporate more vegetables or avoid meat. This recipe takes about two hours to make from start to finish and yields 12 servings.
What you’ll need:
- 20 lasagna noodles
- 2 tbsp. evoo
- 1 cup fresh mushrooms, chopped
- 1 cup onion, chopped
- 2 cups spinach
- 1 tbsp. garlic, minced
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 2/3 cup grated Romano cheese
- 3 cups fresh ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 3 cups tomato sauce
- 1 tsp. salt
- 1/2 tsp. ground black pepper
: Preheat your oven to 350 degrees to start. First, we are boiling the lasagna noodles, so bring a large pot of water to boil and toss in the noodles for about eight minutes then drain.
: In a large pan over medium heat, pour a little olive oil and cook your mushrooms, onions, and garlic until the onions soften.
Let vegetables cool and move on to the spinach. Boil the spinach for a few minutes and drain. Drain excess liquids from all vegetables. Chop the spinach.
: In a large bowl, combine chopped spinach, Romano cheese, ricotta cheese, salt, oregano, basil, pepper, and egg. Add sauteed vegetables and beat with an electric mixer on a low speed.
: In a medium baking dish, lay lasagna noodles side by side in one layer. There will be three layers so spread one third of your mixture over the noodles and then one cup of mozzarella and Parmesan cheese. Repeat this layering process two more times.
: Cover your spinach lasagna with aluminum foil and bake in the oven for one hour.
Let us know how you like this recipe!