I looove lasagna. My mom’s lasagna was always my favorite, so I took her recipe and put a little spin on it to give it a little more substance. It was delicious! This is the first time I used oven ready lasagna noodles, and I was pleasantly surprised at how normal they turned out! Like the package said, they did expand and fill the pan appropriately, and yes, they tasted like regular noodles. It was an especially big bonus that it cut out the step of boiling the noodles first because I always end up ripping half of them
Spinach & Mushroom Lasagna
- 1/4 tbsp. olive oil
- 3 cloves of garlic, minced
- 2 8 0z containers of mushrooms, sliced
- 1 10 oz package of frozen spinach, thawed
- 5 cups tomato sauce
- 1 3/4 cups ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup parmesan cheese, grated and divided
- 4 cups mozzarella cheese, shredded
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt and pepper to taste
- 12 oven ready lasagna noodles
- In a large saucepan, cook garlic in olive oil until it just begins to brown. Then add the mushrooms and cook for several minutes. When the mushrooms are just about tender, add the spinach and salt and pepper to taste. Add 3 cups of tomato sauce and cook everything until the vegetables and tender.
- In a medium bowl, combine ricotta cheese, egg, 1/4 cup parmesan, basil, oregano, 1/4 tsp salt and 1/4 tsp pepper.
- To begin assembly, spread a thin layer of tomato sauce on the bottom of a 9×13 pan (3/4 – 1 cup). Place three lasagna noodles crosswise in the pan; they will expand as it cooks so spread them out evenly across the length of the pan. Spread 1/3 of the ricotta mixture over the noodles, top with 1/3 of the vegetable mixture, and 1 cup mozzarella. Repeat the layering two more times, starting with another layer of noodles and ending with a layer of noodles on top for a total of three layers.
- On top of the last layer of noodles, spread the remaining cup or so of tomato sauce and sprinkle with remaining mozzarella and parmesan cheese.
- Cover with foil and bake at 375 for 25-30 minutes. Remove foil and bake another 15-20 minutes until cheese is completely melted and begins to brown.
Note: You can also freeze this for up to two months, just cover with saran wrap and then a layer of foil (without baking) and pop it in the freezer. Be sure to thaw completely before you do bake it.