Spinach Lasagna Iii
Our 27 vegetarian pasta recipes will give you plenty of inspiration for midweek meals and vegetarian entertaining ideas.
Recipe Summary Spinach Lasagna Iii
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Ingredients | Vegetarian Pasta Recipes Indian20 lasagna noodles2 tablespoons olive oil1 cup chopped fresh mushrooms1 cup chopped onion1 tablespoon minced garlic2 cups fresh spinach3 cups ricotta cheese⅔ cup grated Romano cheese1 teaspoon salt1 teaspoon dried oregano1 teaspoon dried basil leaves½ teaspoon ground black pepper1 egg3 cups shredded mozzarella cheese3 cups tomato pasta sauce1 cup grated Parmesan cheeseDirectionsPreheat oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. 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 mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture 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 times.Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.Info | Vegetarian Pasta Recipes Indianprep:
35 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 50 mins
Servings:
12
Yield:
12 servings
TAG : Spinach Lasagna IiiWorld Cuisine Recipes, European, Italian,
