Spinach lasagna recipe made with fresh spinach and plenty of Romano, mozzarella and ricotta cheese. We can also make this cheesy lasagna without the spinach.
Spinach Lasagna Recipe
Cuisine: ItalianDifficulty: EasyServings
12
servingsPrep time
20
minutesCooking time
1
hour10
minutesCalories
290
kcalIngredients
Lasagna Noodles -15
Olive Oil – 2 tablespoons
Chopped fresh mushrooms – 1 cup
Chopped Onion – 1 cup
Garlic – 1 tablespoon
Fresh Spinach – 2 cups
Black pepper – 1/2 teaspoon
Basil Leaves (Dried) – 1 teaspoon
Egg – 1
Salt – 1 teaspoon
Oregano (Dried) – 1 teaspoon
Mozzarella Cheese – 3 cups
Parmesan Cheese – 1 cup
Ricotta Cheese – 3 cups
Romano Cheese – 2/3 cup
Pasta Sauce – 3 cups
Directions
- Preheat the oven to 350 degrees F.
- Take a large pot water and heat it until boil. Add lasagna noodles and cook for 8 to 10 minutes.
- Drain excess liquid and leave it for cooling.
- Now heat olive oil in a skillet over medium high heat. Add chopped onions, garlic and mushrooms and cook it until onion become light brown.
- At the same time boil spinach for 5 minutes. Drain and cool the spinach. Remove excess water by squeezing and then chop it.
- Add Romano cheese, ricotta cheese, egg, salt, pepper, oregano, basil, cooled mushroom mixture and spinach in a bowl. Mix it well with an electric mixer.
- Lay 5 lasagna noodles in a baking dish. Add 1/3 of the ricotta-spinach mixture over noodles and spread it properly. Now sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 1 cup pasta sauce over it. Repeat this layers process two more times and then cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Then cool it for 15 minutes before serving.