Spinach Mushroom Lasagna

Spinach Mushroom Lasagna

12
JElder81 0

"Delicious! This lasagna combines fresh mushrooms, spinach, four cheeses, and plenty of garlic. Can be prepared up to 48 hours ahead."

Ingredients

1 h 20 m {{adjustedServings}} servings 304 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
  4. Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
  5. Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
  6. Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
  7. Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
  8. Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
  9. Spread 1/3 of the cottage cheese mixture over the noodles.
  10. Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
  11. Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
  12. Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
  13. Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

Footnotes

  • Cook's Note:
  • Make-ahead directions: Prepare as above through step 12. Cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in 350 degree F (175 degree C) oven for 30 minutes. Uncover; bake for 30 to 35 minutes more.
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Reviews

12
  1. 13 Ratings

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This was great! For simplicity's sake, I used whole wheat lasagna noodles and did not cook them. I also didn't "really" measure the ingredients- I just threw in what I had of each item, and it...

I lightened things up with using ff cottage cheese, part skim ricotta cheese, egg beaters instead of eggs and one tablespoon evoo. I also only had 1 lb of thawed spinach and that was too much f...

This was really delicious. I halved the recipe and made a couple minor adjustments. I used baby bella mushrooms and sauteed them in olive oil and butter. I'm not a fan of ricotta cheese, so ...