Lasagna With Spinach And Wild Mushrooms Recipes

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SPINACH AND MUSHROOM LASAGNA



Spinach and Mushroom Lasagna image

Provided by Food Network Kitchen

Time 4h35m

Yield SERVES: 6 to 8

Number Of Ingredients 9

2 15-ounce containers part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1 32-ounce jar marinara sauce
12 to 18 lasagna noodles (not no-boil)

Steps:

  • Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
  • Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
  • Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

WILD MUSHROOM AND SPINACH LASAGNA



Wild Mushroom and Spinach Lasagna image

This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

5 pounds fresh spinach, stems removed
1 cup (2 sticks) unsalted butter
3 cloves garlic, finely sliced
1 pound ricotta cheese
2 tablespoons coarse salt
1 3/4 teaspoons freshly ground black pepper
3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces
3/4 cup Madeira wine
1/2 cup chopped fresh flat-leaf parsley
4 1/2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1 cup grated Pecorino Romano cheese
1 one-pound package fresh spinach lasagna sheets

Steps:

  • Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
  • In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.
  • Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
  • Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
  • In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

HEALTHIER SPINACH LASAGNA WITH MUSHROOMS



Healthier Spinach Lasagna with Mushrooms image

We love this spinach and mushroom lasagna. This keeps incredibly well - it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we've fallen in love with the ease and final texture of the noodles.

Provided by Adam and Joanne Gallagher

Categories     Main

Time 1h10m

Yield Makes 8 Servings

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, finely diced
8 ounces cremini mushrooms, chopped (about 2 1/2 cups)
1 garlic clove, minced
1 pound fresh spinach leaves, rinsed
3/4 teaspoon kosher salt, or to taste
2 cups part-skim ricotta cheese, can substitute cottage cheese (one 15-ounce container)
2 large eggs, beaten
1/4 teaspoon freshly ground black pepper
3 cups marinara sauce, see our homemade marinara sauce recipe (one 24-ounce jar)
12 no-boil lasagna noodles or use regular lasagna noodles that have been cooked
1 1/2 ounces parmesan cheese, shredded (about 1/2 cup)
5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Steps:

  • Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
  • Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
  • Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don't worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
  • In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
  • Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
  • Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
  • Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
  • Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.

Nutrition Facts : Calories 396, Protein 24 g, Carbohydrate 42 g, Fiber 5 g, Sugar 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 80 mg

LASAGNA WITH SPINACH AND WILD MUSHROOMS



Lasagna With Spinach and Wild Mushrooms image

Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn't such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

1 pound spinach, stemmed and washed in 2 changes water if using bunch spinach, rinsed if using bagged baby spinach
Salt
2 tablespoons extra virgin olive oil, plus additional for oiling baking dish
1/2 pound wild mushrooms, such as oyster mushrooms or maitakes, torn or cut into smaller slices if large or in clumps
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
8 ounces ricotta cheese
1 egg
1 tablespoon water
Pinch of nutmeg
Salt and freshly ground pepper
2 1/3 to 2 1/2 cups marinara sauce (more to taste)
7 to 8 ounces no-boil lasagna (depends on the size and shape of your dish)
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Heat a large frying pan over high heat and add the wet spinach. Wilt in the water left on the leaves, stirring until all of the spinach has collapsed in the pan. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking up spinach by the handful. Chop fine and season with a little bit of salt. Set aside. (Alternatively, blanch for 20 seconds in salted boiling water).
  • Clean and dry skillet and heat 1 tablespoon olive oil over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium and add minced garlic and thyme. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, 3 to 5 more minutes. Taste and adjust seasoning. Remove from heat.
  • Heat oven to 350 degrees. Lightly oil a rectangular baking dish. Blend ricotta cheese with egg, water, nutmeg, and salt and pepper to taste. Stir in spinach.
  • Spread a small spoonful of marinara sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or rubber spatula. Top ricotta with half the mushrooms, then top with a layer of marinara sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with marinara sauce and Parmesan. Drizzle on remaining olive oil.
  • Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until noodles are tender and mixture is bubbling. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 8 grams, TransFat 0 grams

KATHY'S WILD MUSHROOM AND SPINACH LASAGNA



Kathy's Wild Mushroom and Spinach Lasagna image

My sister sent me this recipe and I am posting it because it sounds wonderful and I love the ability to adjust the amounts as I mostly cook for one or four these days and this recipe serves 12. While I love tomatoes, I do like a lasagna that uses a white sauce.

Provided by Sandy in Dayton

Categories     One Dish Meal

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 14

3 lbs fresh spinach, stems removed
1 cup unsalted butter (2 sticks)
3 garlic cloves, finely sliced
1 lb ricotta cheese
2 tablespoons coarse salt
1 3/4 teaspoons fresh ground black pepper
3 lbs wild mushrooms, trimmed and cut into 1-inch pieces (chanterelles, oyster, and shiitake or any combo you like)
3/4 cup madeira wine
1/2 cup chopped fresh flat-leaf parsley
4 1/2 cups milk
2 (16 ounce) jars alfredo white sauce
1/2 teaspoon ground nutmeg
1 cup grated pecorino romano cheese
1 one-pound package fresh spinach lasagna sheet

Steps:

  • Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; sauté until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, 1 teaspoon pepper and the 1/2 teaspoon of ground nutmeg.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sauté until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madeira for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
  • Add 4 cups of the milk to 2 jars of alfredo sauce reserving last 1/2 cup for the sauce.
  • Heat oven to 350°. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
  • Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
  • In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

Nutrition Facts : Calories 438.1, Fat 32.5, SaturatedFat 17.3, Cholesterol 78.1, Sodium 1607, Carbohydrate 21.2, Fiber 4, Sugar 5.9, Protein 17.3

SPINACH LASAGNA WITH MUSHROOM RAGU



Spinach Lasagna With Mushroom Ragu image

Provided by Food Network Kitchen

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 21

12 ounces dried lasagna noodles
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg

Steps:

  • Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
  • Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
  • Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
  • Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
  • Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
  • Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.

QUICK MUSHROOM & SPINACH LASAGNE



Quick mushroom & spinach lasagne image

An easy vegetarian supper that's cheap to make too

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 tbsp olive oil
1 garlic clove , crushed
250g pack mushrooms , sliced
1 tsp thyme leaves , chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
  • Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium

LASAGNA WITH MUSHROOMS AND SPINACH



Lasagna with Mushrooms and Spinach image

Cheesy, saucy and layered with fresh mushrooms and spinach, this is the lasagna that's going to make you famous for your lasagna!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

9 lasagna noodles, uncooked
1/3 cup butter, divided
1 onion, chopped
2 cloves garlic, finely chopped
3 cups sliced fresh cremini mushroom
1 cup shiitake mushrooms, sliced
8 cups loosely packed baby spinach leaves
1/4 cup flour
3 cups milk
1/4 cup KRAFT Shredded Parmesan Cheese
1-3/4 cups KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook noodles as directed on package, omitting salt.
  • Meanwhile, melt 2 Tbsp. butter in large skillet on medium-high heat. Add onions and garlic; cook and stir 1 min. Add mushrooms; cook 5 min., stirring frequently. Add spinach; cook and stir 2 to 3 min. or just until wilted. Remove from heat.
  • Melt remaining butter in medium saucepan on medium heat. Stir in flour. Gradually add milk, stirring constantly; cook and stir 3 to 5 min. or until thickened. Remove from heat. Stir in Parmesan.
  • Spread 1/2 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles, half the spinach mixture and 1 cup sauce; repeat layers. Top with mozzarella; cover.
  • Bake 40 min. or until hot and bubbly, uncovering for the last 10 min. Let stand about 10 min. before cutting to serve.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 6 g, Protein 17 g

CREAMY SPINACH MUSHROOM LASAGNA



Creamy Spinach Mushroom Lasagna image

This is a very rich, very tasty lasagna for when you're feeling like indulging. An "oh my goodness" with much rolling of eyes and moaning with pleasure kind of lasagna. :) You might want to serve it in smallish pieces so that people can eat it, love it, and still have room for seconds. I wanted a rich lasagna when I created the recipe, and that's how it came out - I'm very pleased with it!

Provided by Julesong

Categories     Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

7 tablespoons butter, divided
16 ounces sliced mushrooms
1/2 cup chopped green onion
1/4 cup minced shallot
3 cloves garlic, minced
16 ounces frozen chopped spinach, thawed,squeezed dry
1 teaspoon white pepper
1/2 teaspoon salt
12 lasagna noodles
1 tablespoon olive oil
1/4 cup flour
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup heavy cream
1/3 cup dry white vermouth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 lb provolone cheese or 1 lb havarti cheese, shredded
1/4 lb smoked gouda cheese, shredded
1/4 cup half-and-half
1/2 cup grated parmesan cheese (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
  • Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
  • Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
  • Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
  • Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
  • Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
  • Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
  • As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
  • Combine the shredded cheeses together until well mixed.
  • Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
  • Pour the half-and-half into the bottom of the baking pan.
  • Lay 4 cooked noodles in a single layer in the pan.
  • Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
  • Repeat the process twice, ending with the sauce.
  • Sprinkle with grated Parmesan (if using).
  • Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
  • Remove from oven and let sit 15 minutes before serving.
  • Makes 8 to 10 servings.

SPINACH LASAGNA III



Spinach Lasagna III image

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Provided by Robbie Rice

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 12

Number Of Ingredients 16

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
⅔ cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  • Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
  • Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g

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From foodnewsnews.cc


ULTRA-CREAMY SPINACH AND MUSHROOM LASAGNA RECIPE
2012-10-11 While noodles soak, wipe out spinach pot and return to medium-high heat. Add 3 more tablepsoons butter and heat until melted. Add mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms start to sizzle, about 10 minutes. Add shallots and thyme and cook, stirring frequently, until fragrant and softened, about 2 minutes.
From seriouseats.com


WHITE LASAGNA WITH MUSHROOMS, SPINACH AND ARTICHOKES
2018-04-29 Sauté the spinach in the olive oil in a skillet over medium heat until it wilts, about 2-3 minutes. Pour off any liquid and set aside to cool. In a large mixing bowl, add cheeses, basil, parsley, artichoke hearts, egg and salt, stir to combine. Add the spinach in and mix thoroughly.
From gfreefoodie.com


WILD MUSHROOM AND SPINACH LASAGNE | DINNER RECIPES | WOMAN
2009-05-29 Put clingfilm on surface of sauce. Soak porcinis in hot water for 15 mins; drain. Melt butter in a frying pan; cook garlic for 2 mins. Increase heat; throw in all mushrooms, mix, season, sauté for 5 mins. Add wine; allow the excess liquid to evaporate. When mushrooms have softened slightly, remove from heat, place in a sieve and drain off liquid.
From womanandhome.com


20+ SPINACH & MUSHROOM RECIPES FOR SPRING | EATINGWELL
2022-03-08 This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. 20 of 22.
From eatingwell.com


WILD MUSHROOM-&-SPINACH LASAGNA & GOAT-CHEESE SAUCE RECIPE
Melt the butter in a medium saucepan over medium heat. Add the flour, and cook for 30 seconds, stirring constantly with a whisk. Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended.
From myrecipes.com


SKINNY MUSHROOM SPINACH LASAGNA RECIPE | LITTLE SPICE JAR
2020-11-04 Season with salt and pepper. In a large bowl, combine the ricotta, egg, and parmesan cheese. Add the spinach mixture to the ricotta and stir to combine. Position a rack in the middle of the oven and preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 baking pan. Layer with 3 lasagna noodles, 1/2 of the ...
From littlespicejar.com


LASAGNA WITH SPINACH AND WILD MUSHROOMS - MASTERCOOK
1 pound spinach, stemmed and washed in 2 changes water if using bunch spinach, rinsed if using bagged baby spinach; Salt; 2 tablespoons extra virgin olive oil, plus additional for oiling baking dish; 1/2 pound wild mushrooms, such as oyster mushrooms or maitakes, torn or cut into smaller slices if large or in clumps; 2 garlic cloves, minced
From mastercook.com


SPINACH MUSHROOM LASAGNA - DELICIOUS! - VEGETARIAN MAMMA
2019-01-13 Instructions. In a medium bowl combine cottage mix, basil, parsley, garlic salt, Italian Seasoning and egg. Mix together and set aside. In a skillet over medium heat, warm the oil. Saute the mushrooms until they soften and they are starting to shrink. Add in spinach to wilt. Combine mushroom and cottage cheese mixture.
From vegetarianmamma.com


LASAGNA WITH SPINACH AND WILD MUSHROOMS RECIPE - FOOD NEWS
In a 13x9 pan spread a thin layer of sauce. Create a layer of 3 noodles, then 1/3 of ricotta mixture, then 1/3 of spinach and mushrooms, then 1/2 cup mozzarella and layer of sauce. Repeat 2 more times. Top with remaining sauce, mozzarella and 1/4 cup parmesan cheese.
From foodnewsnews.com


SPINACH MUSHROOM LASAGNA (VEGGIE LASAGNA) | GOOD LIFE EATS
2022-03-29 Set aside. In a medium bowl, stir together spinach, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, basil, oregano, and pepper. Stir mushroom mixture into spinach mixture. Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce.
From goodlifeeats.com


LASAGNA WITH SPINACH AND WILD MUSHROOMS - PLAIN.RECIPES
1 pound spinach, stemmed and washed in 2 changes water if using bunch spinach, rinsed if using bagged baby spinach; Salt; 2 tablespoons extra virgin olive oil, plus additional for oiling baking dish; 1/2 pound wild mushrooms, such as oyster mushrooms or maitakes, torn or cut into smaller slices if large or in clumps; 2 garlic cloves, minced
From plain.recipes


SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA | EMERILS.COM
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. In a large skillet, melt 1 tablespoon of the butter over medium-high heat.
From emerils.com


VEGAN LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - EATING …
2020-08-09 To assemble. Layer as follows: 1/2 tomato sauce, 3 lasagne sheets, 1/2 tofu sauce, 3 lasagne sheets, 1/2 tofu sauce, 3 lasagne sheets, 1/2 tomato sauce. Cover and cook at 190ºC for 30 minutes. Uncover and cook for another 30 minutes. Leave for 15 minutes too cool and firm up a little. (Optional) Sprinkle/layer cheese on top.
From eatingvibrantly.com


CREAMY MUSHROOM AND SPINACH LASAGNA - FOR THE LOVE OF COOKING
Prepare the mushrooms by heating 1 tablespoon of butter in the same large skillet over medium-high heat. Add the mushrooms and cook, stirring very rarely, for 3-4 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper, to …
From fortheloveofcooking.net


DRIED WILD MUSHROOM RECIPES - MIDWAYCOC.ORG
Entrées include meat-free dishes like Mushroom-Eggplant Lasagna and meaty meals like portobello mushrooms stuffed with sweet sausage because truly, mushrooms play well with so many ingredients. dried basil, tomato puree, dried oregano, mushrooms, rapeseed oil and 6 more Guzul Banosh under Mushroom Sauce Ukrainian Recipes sour cream, grits, onion, …
From midwaycoc.org


SPINACH AND MUSHROOM LASAGNA - BIG BEAR'S WIFE
2012-01-30 In a large bowl, combine the ricotta and eggs. Mix well. Add 1 cup of mozzarella, spinach, basil and oregano; season with salt and pepper and stir.
From bigbearswife.com


SPINACH LASAGNA WITH MUSHROOMS - COMPLETERECIPES.COM
2018-03-23 1 tablespoon olive oil; 1 medium onion, finely diced; 8 ounces cremini mushrooms, chopped (about 2 1/2 cups) 1 garlic clove, minced; 1 pound fresh spinach leaves, rinsed
From completerecipes.com


LASAGNA WITH WILD MUSHROOMS AND SPINACH RECIPE LIST
9: lasagna noodles, uncooked: 1/3 cup: butter, divided: 1: onion, chopped: 2 cloves: garlic, finely chopped: 3 cups: mushrooms, sliced: 1 cup: shiitake mushrooms, sliced
From salewhale.ca


MUSHROOM LASAGNA – SMITTEN KITCHEN
2010-10-06 Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of ...
From smittenkitchen.com


LASAGNA WITH SPINACH, WILD MUSHROOMS AND THRE
Lasagna with Spinach, Wild Mushrooms and Thre recipe: Try this Lasagna with Spinach, Wild Mushrooms and Thre recipe, or contribute your own.
From bigoven.com


WILD MUSHROOM-AND-SPINACH LASAGNA WITH GOAT-CHEESE SAUCE RECIPE
Learn how to cook great Wild mushroom-and-spinach lasagna with goat-cheese sauce . Crecipe.com deliver fine selection of quality Wild mushroom-and-spinach lasagna with goat-cheese sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Wild mushroom-and-spinach lasagna with goat-cheese sauce recipe and prepare delicious and ...
From crecipe.com


LASAGNA WITH SPINACH AND MUSHROOMS - CREATE THE MOST …
The Differences Between A Bisque And Soup Bisque Vs Soup Vs Chowder Dinner Menu
From recipeshappy.com


PORTABELLA MUSHROOM LASAGNA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LASAGNA WITH MUSHROOMS AND SPINACH - CREATE THE MOST …
All cool recipes and cooking guide for Lasagna With Mushrooms And Spinach are provided here for you to discover and enjoy. Healthy Menu. Best Healthy Cookbooks Easy Healthy Shredded Chicken Recipe Healthy Greek Breakfast Low Fat Heart Healthy Recipes ...
From recipeshappy.com


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