Friday, July 25, 2014


This is more of a vegetarian lasagna. Less cheese and healthier too!
Spinach Lasagna!

1 box lasagna noodles, I used wheat
2 Tbsp. Olive oil
1/4 sliced onion
1 Tbsp. minced garlic
2 cups chopped mushrooms
1 bunch of fresh spinach rinsed and chopped,
or a 10 oz. frozen spinach cooked and drained
1 egg beaten
1 15 oz tub of ricotta cheese
2 1/2 cups of grated mozzarella cheese
1/3 cup grated Parmesan cheese
1 jar of any kind of spaghetti sauce or marinara sauce
(Cooked Italian sausage can be added to spinach mixture)

Heat oven to 375
Cook lasagna noodles according to instructions on box.
Drain and set aside to cool.
Add the olive oil to a medium skillet, add the garlic and add the onions
cooking until almost tender. Next add the mushrooms and cook through.
Turn the skillet to low heat and in the same pan, add the spinach.
cook till warmed thru and turn off heat. Add the egg,ricotta cheese and
1 cup of the mozzarella and mix everything together.

Using 2 -13 by 9 pans, put spaghetti or marinara sauce in the bottom
of one of the pans. Start with 4 noodles laid out on spaghetti sauce at a
time, and spoon a light layer of the spinach mixture over each noodle.
Carefully roll up each noodle, and place in the other pan side by side.
Continue with each noodle until finished. pour the remaining spaghetti
sauce over the top of the noodles, and sprinkle with Parmesan and
remaining Mozzarella cheese. Bake for 20 minutes. Delicious!!

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