Lasagna-Spinach and Mushrooms

Posted byNoriePosted inLegumes, Pancits, Pastas and Rice, RecipeTags:

I thought I’d try the No Boil Lasagna pasta because it would save a lot of time but I was not sure how they would work.  I seldom make lasagna because of the time involved.  So, I made a batch and was not disappointed.  It was very good that I have to write the recipe down so I can refer to it when I make more and it will be soon and more often. 

I shared half of this pan with my friend who had a knee cap surgery and can’t walk yet. Her and her husband said it was very yummy.

Ingredients:

  • 16 oz. frozen cut spinach (fresh will do too)
  • 8 oz. sliced mushrooms
  • 1 Jar Marinara or Spaghetti sauce of your choice
  • 16 oz. Ricotta cheese
  • 1 pkg. grated Mozarella cheese
  • 1 cup grated Permesan cheese (divided)
  • 1 egg
  • 2 cloves garlic minced
  • ½ cup minced onion
  • 1 tsp. Red cooking wine (optional)
  • ½ tsp. salt
  • ¼ tsp. salt

Thaw the frozen spinach.  Put it in a colander or sieve and squeeze the water out to drain.  Set aside.

Wash the mushrooms and drain.  Cut or dice them if desired or leave sliced if they are not too thick. 

Heat 1 TBS. oil in a skillet and saute the garlic until fragrant then add the onions.  Cook until it is transparent or semi-caramelized.  Drop in the mushrooms and cook until most of the liquid is evaporated and the mushrooms are dark.  Add the red wine and ¼ tsp. salt.  Stir and cook half a minute more.  Remove from heat and let them cool.

In a large bowl, mix the spinach, cooled mushrooms, ricotta, Mozzarella and  ¾ cup Parmesan, ½ tsp. salt and the egg. Mix well.

In a 13 x 9 pan (glass preferred), put a thin layer of the spaghetti sauce and spread.  Put one layer of the lasagna sheets (about three and do not overlap) on top of the sauce.  Spread one third of the spinach-cheese mixture evenly on the pasta.  Spread about ¾ cup of the sauce on top. Repeat 2 more times from the pasta, ending with the sauce on top of the spinach-cheese mixture.  Sprinkle the ¼ cup remaining Parmesan on the top. 

Cover tightly with aluminum foil and bake in a pre-heated oven at 375° F for 30 minutes.  Remove the foil and bake some more for another 20 to 25 minutes.  

Serve warm with garlic bread and/or salad.

Note:  Avoid touching the sides of the pan with the No Boil pasta or let the sheets overlap.  They will expand when they are cooked.