Spinach Lasagna

This recipe was adapted by me off the back of a box of no-boil lasagna noodles and the BHG:New Cookbook (page 352)… so here is what I did

½ box no-boil noodles (9 noodles)
~52 oz of spaghetti sauce (we used meatless)
~10 oz of frozen spinach
8 oz sliced fresh mushrooms
½ large onion chopped
15 oz ricotta cheese
2 medium eggs
1 cup parmesan cheese
2 cups mozzarella cheese
1 tsp pizza seasoning

1. in a bowl whisk eggs
2. defrost spinach (I did this VERY slowly in the microwave)
3. pat spinach dry with a few paper towels and let sit so it cools down
4. add ricotta cheese, 1 cup mozzarella, ½ cup parmesan cheese to eggs and stir and let sit while you work
5. sauté mushrooms first (to get them gold brown sauté in a single layer)
6. when mushrooms look just a BIT soft add your onion and sauté for ~ 5 more mins, let sit while you continue working
7. spread 1 cup of spaghetti sauce in the bottom of the 13×9 pan
8. top with 3 noodles (no-boil) and try to space evenly, these noodles expand
9. stir your spinach into ricotta/cheese/egg mixture (I let the spinach cool due to if I added it warm I was worried it might interact with the cheese and curdle it OR cook the egg a bit and I didn’t want that)
10. spoon ½ mixture over the noodles (I used two HEAPING spoonfuls/noodle)
11. spoon ALL the mushrooms/onions over this layer
12. top with 1/3 of the remaining spaghetti sauce
13. top with 3 more noodles
14. place the remaining ricotta/cheese/egg/spinach mixture on top of these middle noodles
15. add another 1/3 of your spaghetti sauce
16. top with your final noodles and then your final sauce
17. bake covered for 55 mins in a 350 oven
18. in your mozzarella bag place your remaining ½ cup parmesan cheese (you should still have 1 cup of mozzarella left), also add your seasoning and SHAKE, place this in the fridge
19. when you hear the time go off, take off your cover and top with the mozzarella mixture you made above, let cook uncovered for 5 more mins
20. take it out and let it sit for 15 mins or so… slice and serve


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