Spinach Mushroom Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3T olive oil
1 large onion, diced
3 cloves garlic, minced
2c white button mushrooms, sliced (or your favorite mushroom)
1 1/2 T tamari sauce
1/2t salt
1/4t pepper
1lb spinach, chopped (fresh or frozen)
1lb lasagna noodles (no-boil noodles work just fine)
1 1/2-2c marinara sauce
2 1/4c ricotta cheese
6c grated mozzarella cheese, divided in four parts
1 1/2 c grated parmesan cheese
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Directions: |
Directions:Preheat oven to 375ºF.
Heat olive oil in large sauté pan. Add onion and garlic, cooking over medium heat until golden brown, about 5min. Add mushrooms and sauté for 2min. Stir in tamari sauce, salt, and pepper; blend well. Mix in spinach.
To assemble:
Spread 1/2c marinara sauce in 9x13in pan (ideally at least 3in deep). Top with layer of lasagna noodles, 3/4c ricotta cheese, 1 1/2c mozzarella, 1/2c parmesan, 1/3 of spinach mushroom mixture. Repeat twice more in same order, alternating direction of lasagna noodles with each layer.
Bake 30min. Top with remaining 1 1/2c mozzarella and bake additional 5-8min, until bubbly. Allow to set 15-20min before serving. |
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Number Of
Servings: |
Number Of
Servings:8-12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Use any type of mushrooms you like; I prefer (and tend to have on hand) baby bella over white mushrooms. I don't use nearly 6c mozzarella, but I always use more than 2c marinara sauce. I only have a standard 9x13" pan, which is not 3in deep. While I have not overflowed the pan, there isn't much room to spare after 3 layers of lasagna.
I've also added more vegetables (and even eliminated mushrooms for a roommate who won't eat them) - zucchini, squash, bell peppers...feel free to experiment and modify as desired. Everything I've tried has been delicious.
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