HOMESTYLE MUSHROOM LASAGNA
This is a family favorite. It is always requested for birthday dinners. I usually triple this recipe and hope for leftovers. Enjoy!
Provided by gemini9gem
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h53m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium heat. Add mushrooms, zucchini, onion, and carrot; cook and stir until softened, 5 to 10 minutes.
- Stir spaghetti sauce, oregano, and basil into the saucepan; bring to a boil. Reduce heat and simmer sauce, covered, until flavors combine, 20 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Spread a thin layer of sauce in the bottom of the baking pan. Layer 6 lasagna noodles, 1 cup cottage cheese, and 1 cup mozzarella cheese on top of the sauce. Cover mozzarella cheese with spinach. Repeat layers with remaining sauce, lasagna noodles, cottage cheese, and mozzarella cheese. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 38.2 g, Cholesterol 24.5 mg, Fat 12 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 5 g, Sodium 691.9 mg, Sugar 10 g
GINA'S CREAMY MUSHROOM LASAGNA
If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining.
Provided by Gina
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly 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 firm to the bite, about 8 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
- Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
- Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
- Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
- Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
- Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
- Coat the bottom of the prepared baking dish with a small amount of the white sauce.
- Arrange 4 lasagna noodles in a single layer over the white sauce.
- Spread about 1/3 of the mushroom mixture over the noodles.
- Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
- Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 40.3 g, Cholesterol 41.3 mg, Fat 16 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 8.8 g, Sodium 356 mg, Sugar 9.1 g
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