Mushroom and Spinach Lasagna
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 8 oz button mushrooms, sliced
- 1/2 sweet yellow onion, diced
- 5 cloves of garlic, minced
- 1-2 tbsp fresh basil, chopped
- 1/2 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
- 1 (15 oz) container ricotta cheese
- 1 egg
- 2 tbsp of Parmesan cheese
- 1 1/2 cups of baby spinach leaves (or more if you like)
- 6-7 lasagna noodles (I used no boil noodles)
- 2 cups mozzarella cheese, shredded (divided)
- 3 1/2 cups of marinara sauce (homemade or store bought)
- This recipe is vegetarian
- Produce
- Baby spinach, leaves (1 1/2 cups)
- Basil, fresh (1 tbsp)
- Button mushrooms (8 oz)
- Cremini mushrooms (8 oz)
- Garlic (5 cloves)
- Oregano, dried (1/2 tsp)
- Yellow onion, sweet (1/2)
- Condiments
- Marinara sauce, homemade or store bought (3 1/2 cups)
- Cooking & Baking
- Olive oil (1 tbsp)
- Sea salt and freshly cracked pepper (1)
- Pasta & Grains
- Lasagna noodles (6)
- Dairy
- Mozzarella cheese (2 cups)
- Parmesan cheese (2 tbsp)
- Ricotta cheese (1 (15 oz) container)
- Refrigerated
- Egg (1)
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Published July 21, 2010 (2 years ago).
11 people saved this recipe.
