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Vegetarian Mushroom and Spinach Lasagna Recipe

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This recipe for Vegetarian Mushroom and Spinach Lasagna is from The Nutrition Society Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Yield: 12 Servings

2 c. Fresh mushrooms, any kind, chopped
4 c. Fresh spinach, destemmed
2 Cloves garlic, minced
1 1/2 c Ricotta cheese
2 Eggs
15 Lasagna noodles
2 c. Tomato sauce
2 T Olive oil
1/2 c. Shredded Parmesan cheese
Salt & Pepper
Directions:
Directions:
1) Bring 2 quarts of salted water to boil to cook lasagnas until al dente ("firm to the tooth"). Drain, set aside.
2) While cooking noodles, saute mushrooms in the olive oil until soft, and then add spinach and fresh garlic. Cook until the spinach is fully wilted. Season with S&P. If pan gets too dry, add more olive oil.
3) Remove mushrooms and spinach in to a sieve over a bowl to remove excess oil.
4) After the excess oil is removed, return the vegetables back to a bowl and work in to the mixture the ricotta cheese and the eggs.
5) We are now ready to begin layering. First spread a layer of tomato sauce on the bottom of a 13X9 baking pan, then lay 3 noodles across lengthwise. Then lay half of the mushroom spinach mixture upon those noodles, and then the next layer is tomato sauce.
6) The layers should be from the bottom up, tomato sauce, noodles, mushroom and spinach mixture, noodles, tomato sauce, noodles, mushroom and spinach mixture, noodles, tomato sauce.
7) Finally, sprinkle the shredded Parmesan cheese on the top.
8) Bake lasagna for 30-35 minutes, or until the temperature in the middle reaches 160*F.
Personal Notes:
Personal Notes:
This is a personal favorite of mine. If you are looking to add a little protein, tofu can be added to the tomato sauce, or this can be non-vegetarian by adding ground turkey or beef to the tomato sauce.

 

 

 

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