Spinach Lasagna

This fresh spinach lasagna recipe with plenty of ricotta, Romano, and mozzarella makes a deliciously cheesy, vegetarian dish that's sure to be a hit!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 289 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• 3 cups ricotta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 cup grated Parmesan cheese
• 1 tablespoon minced garlic
• 1 cup chopped onions
• 3 cups shredded mozzarella cheese
• 1 teaspoon dried basil leaves
• 1 cup chopped fresh mushrooms
• 15 lasagna noodles
• 2 cups fresh spinach
• 3 cups tomato pasta sauce
• 0.5 teaspoon ground black pepper
• 0.66666668653488 cup grated Romano cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.

Step 5

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Step 6

Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl.

Step 7

Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.

Step 8

Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish.

Step 9

Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.

Step 10

Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.