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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Spinach and Mushroom Lasagna Recipe

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This recipe for 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:  
2 lb Fresh Spinach, Steamed, Squeezed, Chilled
2 lb Cremini Mushrooms, Cleaned, Sliced
1 TBS Olive Oil
3 lb Ricotta Cheese, Part Skim
1/2 lb Parmesan Cheese, Grated
4 ea Whole Eggs
1 tsp Salt
2 tsp Ground Black Pepper
40 oz Pomodoro Sauce, see recipe
2 1/2 lb Fresh Pasta Sheets
2 lb Shredded Mozzarella, Part Skim
18 1/2 oz Sliced, Mozzarella
Directions:
Directions:
"1. In a large saute pan, heat olive oil and saute mushrooms until tender, flash chill.
2. Coarsely Chop the Spinach. In a large bowl combine the spinach, mushrooms with the ricotta, parmesan, salt, pepper and eggs.
3. In a 2"" full hotel pan ladle 8 oz. of the pomodoro sauce. Top with an even layer of the fresh pasta, Spread 2 1/2 LBS of the Vegetable Cheese mixture evenly over the noodles. Ladle 8 oz of the pomodoro sauce evenly over the cheese mixture. Cover sauce with 8 oz of the shredded mozzarella. Cover evenly with a layer of the pasta sheets. Repeat 2 more times and top with a layer of noodles, 8 oz of sauce and 8 oz of the shredded mozzarella.
4. For best cooking results, cover with plastic wrap, then foil and steam for 1 hour or until internal temperature reaches 165 degrees for 15 seconds. Let rest for 20 minutes. Cut into 18 portions and top each portion with a slice of mozzarella."
Number Of Servings:
Number Of Servings:
18

 

 

 

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