Spinach Mushroom Lasagna
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Spinach and mushrooms combine to make this great-tasting meatless lasagna.
What You'll Need
- 1 container (15 ounces) ricotta cheese
- 1 egg
- 1 package (8 ounces) shredded mozzarella cheese, divided
- 1 jar (28 ounces) spaghetti sauce
- 1/2 pound (1/2 of a 16-ounce box) uncooked lasagna noodles
- 1 box (10 ounces) frozen chopped spinach, thawed and drained
- 2 cups sliced fresh mushrooms
- 1 cup water, divided
What to Do
Preheat the oven to 350 degrees F.
In a medium-sized bowl, combine the ricotta cheese, egg, and 1 cup of the shredded mozzarella cheese; set aside.
Pour half of the spaghetti sauce on the bottom of a 9" x 13" baking dish that has been coated with cooking spray. Cover the sauce with half of the uncooked noodles; spread the cheese mixture over the noodles, then layer over that the spinach, mushroom, and the remaining cup of shredded mozzarella cheese, remaining noodles, and remaining sauce.
Pour 1/4 cup of water into each corner of the pan. Cover tightly with aluminum foil and bake for 1-1/4 hours. Do not unseal the top until cooking time is complete.
Remove from the oven, uncover, and let stand for 10 to 15 minutes before serving.
For more tasty mushroom ideas, check out our collection of 28 Mouthwatering Mushroom Recipes!
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 479
- Calories from Fat 194
- Total Fat 22g 33 %
- Saturated Fat 12g 61 %
- Trans Fat 0.0g 0 %
- Protein 26g 52 %
- Cholesterol 101mg 34 %
- Sodium 1,046mg 44 %
- Total Carbohydrates 46g 15 %
- Dietary Fiber 3.0g 12 %
- Sugars 8.9g 0 %