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Spinach Mushroom Lasagna

chefallen's picture
This Spinach Mushroom Lasagna recipe is my favorite. My friends really enjoy the dish. Whenever there is a gathering of my friends at my home, they ask me to cook this delicious Spinach Mushroom Lasagna. You should try this Spinach Mushroom Lasagna recipe.
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Interest: 
Holiday, Healthy
Ingredient: 
Cheese, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Your rating: None
3.64091
Average: 3.6 (11 votes)

6 Comments

Ganesh.Dutta's picture
I like mushroom and Spinach very much because these are not only tasty but also very nutritious. So this recipe of Spinach Mushroom Lasagna would be a healthy cooking option for me. This recipe is looking very simple and easy. I will try this Spinach Mushroom Lasagna recipe very soon. Thanks for posting this healthy and delicious Spinach Mushroom Lasagna recipe.
Snigdha's picture
Excellent Lasagna option for Vegetarians. Though Lasagna is typically made of ground beef, this one is a relief for vegetarians who can also enjoy Lasagna. Though I really enjoy Lasagna, I think of it only as an Occasional Eat owing to too much of cheese!
shantihhh's picture
Why is it French? I thought Lasagna was an Italian dish. Shanti/Mary-Anne
admin's picture
You are correct Mary Anne, Lasagna is an Italian Recipe. Perhaps a typo by Chef Allen. We have made the change. With Regards, ifood.tv Admin
shantihhh's picture
I just thought perhaps he had a "French" slant. Along the Riveria ie Nice etc Italian influences are very strong with olive oil, pizza, and pasta. In fact the best pizza I have ever eaten was in Nice. The French eat a lot of pasta! The area where France and Italy come together it is amazing how they have influenced each other. At one time theborders were quite different. There is a village in NW Italy where there still are French language signs as it once was France. Italy became a nation-state belatedly - in 1861 when the city-states of the peninsula, along with Sardinia and Sicily, were united under King Victor EMMANUEL. What is now Italy was composed of city states. In fact the entire Dalmatian Coast of roatia was once part of the Venetian state! Look at this map http://en.wikipedia.org/wiki/Republic_of_Venice Marco Polo was born on the island of orcula which is nw Croatia (part of former Yugoslavia) Awesome Italian food along the Dalmatian Coast of Croatia as is heavily influenced by their Italian ancestry. Love the Negro Pastas and Rissotto-coloured and flavoured with squid ink. YUM Black Risotto (Crni rizoto) "This is a highly prized and unusual dish. If you are looking for a recipe to impress seafood-loving guests, this is definitely one to try. There is a certain restaurant in Toronto, Canada whose celebrity clientele raves about the black risotto served there. The restaurateur is a Croatian from Dalmatia who introduced the Canadian food-loving public to this delectable dish! Serves 4 2 1/2 pounds cuttlefish 1/4 cup olive oil 1 large onion, minced 2 cloves garlic, minced 3 tablespoons finely chopped parsley salt and fresh ground pepper to taste 1 small tomato, peeled and diced water or fish broth 1 1/2 cups arborio rice 1 tablespoon olive oil (for rice) lemon slices for garnish parsley for garnish Wash the cuttlefish under running water. Pat dry. Remove the dark outer skin and cartilage from the cuttlefish. Next, very carefully, take out the ink sac and reserve for later use. Cut the cuttlefish into small pieces. Heat a large, deep skillet with the olive oil over medium heat. Sauté the onion and garlic. When soft, add the cuttlefish and parsley. Salt and add the pepper and tomatoes. Stir to mix and then add some water or fish stock to the skillet and sauté until the cuttlefish becomes partially tender. At the same time, bring water or fish broth, that you will be using to cook the rice to a simmering boil in a separate saucepan. Rinse the rice, and then add it to the skillet along with the 1 tablespoon of olive oil. Stir to coat the rice in oil and skillet juices and sauté for about 1 to 2 minutes. Then add the simmering water or fish broth 1/2-cup at a time, stir until the rice absorbs the liquid and wipes the sides of the pot as you stir. When the rice dries out, add another 1/2 cup of the simmering liquid (reduce the additions of liquid to 1/4 cup after 20 minutes) and continue to stir-cook. Remember to stir well and always loosen the rice from the bottom of the pot so that it doesn't stick. Never drown the rice in the liquid, since risotto is not boiled rice. It will take the risotto about 25 to 30 minutes to cook if you are using arborio rice. The rice when done will be tender but al dente, or firm to the bite. Close to the end of the cooking time and before removing the rice from heat, add the contents of the ink sac to the risotto. Stir to mix well. Remove from heat and place on serving platter. Garnish by surrounding with sliced lemons and sprinkling additional parsley if so desired. Black risotto may be served on its own with salad and crusty bread or it may accompany grilled fish or squid including calamari. Actually, it is sinfully delicious with any seafood! · Some fishmongers will clean the cuttlefish for you, just remember to ask them to reserve the ink sac! · Reduce the 1/4 cup of olive oil somewhat by using a nonstick skillet." NOTE: Cuttlefish ink may be hard to find in your local supermarket but you can Shanti/Mary-Anne
srividya76's picture
Awesome Lasagna recipe and I love it.