I haven’t made lasagna in quite a while, but a friend and I were talking about it so I got a craving for it. I tried out a new recipe and it really hit the spot. I added some fresh basil and oregano from the garden. I couldn’t find whole wheat noodles, so I used regular. I had fresh mozzarella on had so I used that.
Spinach and Mushroom Lasagna
- 9 dried whole wheat lasagna noodles
- 1 large chopped onion
- 1 – 8 oz package sliced fresh mushrooms
- 4 cloves garlic, minced
- 2 Tbs butter
- 1 – 7 oz jar roasted sweet red peppers, drained and chopped
- 1 – 10oz package frozen chopped spinach, thawed and well drained
- 1 – 15 oz container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 beaten eggs
- 1 tsp dried basil, crushed
- 1/2 tsp dried oregano, crushed
- 1 30 1/2-oz jar meatless spaghetti sauce
- 1/4 cup grated Parmesan cheese
Cook lasagna noodles according to package directions, tender but still firm. Drain noodles; rinse with cold water. Drain well. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers if using. Set aside.
Pat and squeeze spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella cheese, the 1/2 cup Parmesan cheese, eggs, basil, oregano, and 1/4 tsp pepper. Stir mushroom mixture into spinach mixture.
Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the mushroom-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with the 1/4 cup Parmesan cheese.
Bake, covered, in a 375 degree oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving to let everything set. Enjoy!