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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Five-Cheese Spinach and Mushroom Lasagna Recipe

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This recipe for Five-Cheese Spinach and Mushroom Lasagna is from CulinArt, 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:  
50 ea Whole Wheat Lasagna Noodles, boiled to al dente
3 Cup Mushrooms, chopped
3 Cup Onion, minced
3 TBS Minced Garlic
7 Cup Fresh Baby Spinach
2 tsp Kosher salt
2 tsp Oregano
2 tsp Dried Basil
1 tsp Black Pepper
2 ea Eggs
12 oz Part-Skim Mozzarella Cheese
5 Cup Pasta Sauce, see recipe
1 Cup Grated Parmesan Cheese
1 1/2 Cup Part-skim Ricotta Cheese
4 1/2 Cup 1% Cottage Cheese
1/2 Cup Grated Romano Cheese
Directions:
Directions:
"1. Boil Lightly salted water; cook lasagna noodles until al dente. Drain.
2. Sautee mushrooms, onions and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, the squeeze out extra liquid. Chop spinach.
3. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer for one minute. Lay noodles in single layer covering baking pan. Spread 1/3 of the spinach-cheese mixture over noodles. Sprinkle 1.5 cup mozzarella and 1/2 cup parmesan cheese on top. Spread 2 cups of pasta sauce over cheese. Repeat layering 2 times, using remaining cheese on top of lasagna.
4. Cover dish with aluminum foil and bake in 350 degree oven for approximately 1 hour, or until internal temperature reaches 165 degrees for 15 seconds."
Number Of Servings:
Number Of Servings:
24

 

 

 

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