A spinach lasagna recipe made with fresh spinach and plenty of cheese — ricotta, Romano, and mozzarella. This cheesy, hearty lasagna can also be made without the spinach.
Ingredients
- lasagna noodles: 15 piece
- olive oil: 2 Tbsp
- mushrooms: 1 cup (fresh; chopped)
- onions: 1 cup (chopped)
- garlic: 1 Tbsp (minced)
- spinach: 2 cups (fresh)
- ricotta cheese: 3 cups
- Romano cheese: 0.66667 cup (grated)
- egg: 1 piece
- salt: 1 tsp
- oregano: 1 tsp (dried)
- basil leaves: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- mozzarella cheese: 3 cups (shredded)
- tomato pasta sauce: 3 cups
- Parmesan cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
-
Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
-
At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
-
Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl. Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
-
Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish. Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
-
Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.
