Spinach Lasagna III Best Dishes

Wednesday, August 6, 2014

Spinach Lasagna III

"Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna also can be made without the spinach."

Ingredients :

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped sparkling mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
half of teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Instructions :

Prep : 35M	Cook : 12M	Ready in : 1H50M

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook dinner for eight to ten mins or till al dente; drain.
In a skillet over medium-high warmness, prepare dinner mushrooms, onions, and garlic in olive oil until onions are gentle. Drain excess liquid and funky. Boil spinach for five mins. Drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom combination. Beat with an electric powered mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one 1/3 of the cheese/spinach aggregate over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 instances.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it frivolously, and make easy-up easier.

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