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Spinach, Mushroom & Ham Lasagna Recipe

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This recipe for Spinach, Mushroom & Ham Lasagna, by , is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virgie Scott
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
16 large spinach leaves
8 ounces ricotta cheese
2/3 cup shredded cheddar cheese
14 1/2-ounce can diced tomatoes
1/4 cup olive oil
1 1/2 cups tomato puree
1 onion, chopped
1/4 cup chopped fresh basil
2 cloves garlic, crushed
9 lasagna noodles
8 ounces mushrooms
1/2 cup grated parmesan cheese
6 ounces ham, chopped
1 cup shredded mozzarella cheese

Directions:
Directions:
Coarsely chop spinach. Place in steamer basket over boiling water. Cover; steam 3 to 5 minutes or till tender; drain. In a bowl combine spinach, ricotta & cheddar; set aside.

In a large skillet heat oil. Cook onion & garlic in hot oil until onion is tender. Add chopped mushrooms and ham; cook until mushrooms are tender. Stir in tomatoes and puree. Bring to boil; reduce heat. Simmer, uncovered for 10 to 20 minutes. Stir in basil. Meanwhile cook lasagna until al dente; drain.

Layer half the cooked lasagna noodles in 12 x 7 1/2 x 2-inch baking pan. Spread with half of the spinach mixture. Top with half of the ham mixture. Repeat layers. Sprinkle Parmesan on top.

Cover and bake in a 350 degree oven for 25 minutes. Uncover and bake 10 minutes more or until heated through. Sprinkle with mozzarella cheese. Let stand 10 minutes.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Enjoy!!!

 

 

 

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