Spinach Mushroom Lasagna
|Lasagna noodles||1⁄2 Pound, uncooked|
|Dice onion||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs), diced|
|Garlic||1 1⁄2 Clove (7.5 gm), crushed|
|Crushed garlic||1 1⁄2 Clove (7.5 gm)|
|Fresh mushrooms||1 Cup (16 tbs), sliced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Olive oil||1 Tablespoon|
|Spinach leaves||1 Pound|
|Italian seasoning||1⁄2 Teaspoon|
|Nutmeg||1⁄4 Teaspoon, grated|
|Grated nutmeg||1⁄4 Teaspoon|
|Skim ricotta cheese||1 Cup (16 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Mozzarella cheese||1⁄4 Cup (4 tbs)|
|Spaghetti sauce||13 Ounce (prepared, 1/2 jar)|
|Spaghetti sauce||1⁄2 Cup (8 tbs), prepared|
Step1-Preheat oven to 325 degrees.
Step2-In frying pan saute onions, garlic, mushrooms in oil for 4 minutes. Add spinach leaves, Italian seasoning and nutmeg; continue cooking 4 more minutes.
Step3-In mixing bowl mix Ricotta and Parmesan cheese. Add 1/2 cup of spaghetti sauce; mix well.
Step4-Layer uncooked lasagna noodles in 2 quart baking dish. Spoon a layer of spinach mixture over noodles.
Step5-Then dot with cheese mixture. Layer uncooked noodles, spinach mixture and cheese mixture. Layer uncooked noodles on top.
Step6-Pour remaining spaghetti sauce over entire baking dish. Sprinkle with Mozzarella cheese. Bake for 35 minutes at 325 degrees Fareinhite.