Spinach Mushroom Lasagna
Submitted by Catherine from www.mommyresources.com
Preheat oven 350
20 lasagna noodles
1 c chopped mushrooms
1 chopped onion
1 egg
2 c fresh spinach
3 c ricotta cheese
2/3 c grated parmesan cheese
3 c shredded mozzarella cheese
2 T olive oil
1 T minced garlic
1 t salt
1/2 t pepper
1 t dried oregano
1 t dried basil leaves
3 c tomato sauce
In large pan, boil lasagna noodles for 8 to
10 minutes; drain. In skillet, over medium-heat, cook mushrooms, onions &
garlic in olive oil until onions are tender. Drain excess liquid & cool.
In sauce pan, boil spinach for 5 minutes.
Drain & squeeze out excess liquid, then chop spinach.
In a medium bowl, combine ricotta, parmesan,
spinach, salt, pepper, oregano, basil & egg. Add cooled mushroom mixture.
Beat with electric mixer on low speed for 1 minute.
Lay 5 noodles in 9x13 dish. Spread spinach
mixture over noodles, sprinkle mozzarella over, spread tomato sauce. Repeat
until reach top of pan. Cover with aluminum foil & cook for 1 hour. Cool
for 15 minutes.