Spinach And Mushroom Lasagna Recipes

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Creamy Spinach and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1 medium onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream, at room temperature
1 3/4 cups whole milk, at room temperature
1/3 cup all-purpose flour
2 cups grated Pecorino Romano
2 cups shredded mozzarella
Two 5-ounce bags baby spinach, coarsely chopped
1/4 packed cup chopped fresh basil
2 cloves garlic, minced
1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
1 1/2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil


  • Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
  • For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
  • For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
  • Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
  • Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
  • Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.


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)


  • 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


Vegetarian Spinach and Mushroom Lasagna image

This vegetarian lasagna recipe is made with meaty shiitake and crimini mushrooms, spinach, and ricotta and mozzarella cheeses. It feeds a crowd and will satisfy both vegetarian and meat-eaters!

Provided by Elise Bauer

Categories     Dinner     Casserole     Comfort Food

Time 2h15m

Yield 10

Number Of Ingredients 21

For the sauce:
1 1/2 pound cremini mushrooms, roughly chopped
1/2 pound shiitake mushrooms, roughly chopped
1/4 teaspoon salt
1 generous cup chopped onions
1/4 cup extra virgin olive oil plus more for keeping the noodles from sticking to each other
4 cloves garlic, chopped (about 4 teaspoons)
1 (6-ounce) can tomato paste
2 cups tomato sauce
1 (28-ounce) can crushed tomatoes (such as Muir Glen with basil )
1 cup water
1 tablespoon dried thyme
1/2 teaspoon red pepper flakes
1 tablespoon sugar
For the lasagna:
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed in clean towel for excess moisture
1 pound lasagna noodles (16 to 20 noodles)
1 (15-or-16-ounce) container of ricotta cheese
1/4 cup chopped fresh basil
1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
1 pound shredded mozzarella cheese (about 4 cups)


  • Preheat the oven and prep the pan: Preheat the oven to 350°F. Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10- x 15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)
  • Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

Nutrition Facts : Calories 473 kcal, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 7 g, Protein 30 g, SaturatedFat 10 g, Sodium 1022 mg, Sugar 13 g, Fat 23 g, ServingSize Serves 8-10, UnsaturatedFat 0 g



Categories     Pasta

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion , chopped fine (about 1 cup)
6 medium cloves garlic, minced or grated
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can (28 ounces) crushed tomatoes
1 (14-ounce) can diced tomatoes, drained
15 ounces ricotta cheese
1/2 cup and 1/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles
16 ounces mozzarella , shredded (4 cups)
10 ounces frozen chopped spinach thawed and squeezed dry
1 lb mushrooms (cremini or portabello are good options) sliced and roasted or sauted


  • Heat oven to 375 degrees. In medium sauce pan saute onion in olive oil until soft. Add garlic and saute until fragrant. Add salt, pepper and tomatoes and simmer for 15-20 mins. In separate bowl combine ricotta, 1/2 cup parmesan, basil, egg, salt and pepper. 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. Spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.


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


  • 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


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


  • 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.


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)


  • 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.


Simple Mushroom and Spinach Lasagna image

Originally from a Company's Coming Pasta cookbook by Jean Pare, this version is many adaptations later. A family favourite for birthdays and other gatherings. I use Italian strained tomatoes (passata) for the tomato sauce.

Provided by Lille

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

10 no-boil lasagna noodles, oven-ready (may need more or less, depending on the size of noodles and pan)
1/4 cup butter (or a mix of olive oil and butter)
1 lb fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
8 ounces light cream cheese, softened
16 ounces cottage cheese (or ricotta)
2 tablespoons fresh parsley
2 cups tomato sauce
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese, grated


  • Preheat oven to 350 Fahrenheit.
  • Spray a 9 by 13" pan with non-stick spray.
  • Melt butter in a large frying pan. Saute mushrooms until soft. Add spinach, heat through. Set aside.
  • Mix cream cheese, cottage cheese and parsley. Season with salt and pepper to taste.
  • In a separate bowl, mix tomato sauce, garlic, basil and oregano.
  • Assemble as follows:.
  • Spread some tomato sauce in pan.
  • Layer of noodles.
  • Half of the mushroom and spinach mixture.
  • Half of the cream cheese.
  • Half of the tomato sauce.
  • Layer of noodles.
  • Remainder of mushrooms.
  • Remainder of cream cheese.
  • Remainder of tomato sauce.
  • Mozzarella cheese.
  • Parmesan cheese.
  • Cover pan with foil and bake at 350F for 35 minutes.
  • Remove foil and bake 10-15 minutes longer.
  • Let stand 10 minutes before cutting.

Nutrition Facts : Calories 343.5, Fat 23.8, SaturatedFat 14.5, Cholesterol 73.6, Sodium 1023, Carbohydrate 11.7, Fiber 2.7, Sugar 4.4, Protein 23.2


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
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


  • 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


Mushroom Lasagna with Hot Sausage and Spinach image

Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!


Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h40m

Yield 10

Number Of Ingredients 11

nonstick cooking spray
6 (3.5 ounce) links hot Italian sausage links, casings removed
2 large onions, sliced
1 (16 ounce) package sliced fresh mushrooms
1 (10 ounce) package fresh spinach
1 (16 ounce) container part-skim ricotta cheese
1 large egg, beaten
2 (15 ounce) jars Alfredo sauce
½ cup milk
1 (8 ounce) package no-boil lasagna noodles
1 (16 ounce) package shredded mozzarella cheese


  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
  • Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
  • Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
  • Combine Alfredo sauce and milk in a medium bowl. Mix well.
  • Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
  • Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g


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


  • 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

More about "spinach and mushroom lasagna recipes"

1997-04-01 Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending …
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3.5/5 (2)
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Heat oven to 400° F. Dividing evenly, on 2 rimmed baking sheets, toss the mushrooms with the oil, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes; let cool. Reduce oven to 375° F. Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy ...
From realsimple.com

Step 3. Remove from the heat, season to taste. Add to the spinach. Mix the crème fraîche with the nutmeg and season. Lightly oil an ovenproof dish. Starting with the lasagne sheets first, layer with the mushroom and spinach mixture, the crème fraîche and cheese (at least a couple of layers of each). Finish with a final layer of lasagne and ...
From riverford.co.uk

2022-05-20 6. Keto ve arian lasagna with spinach and cheese Family; 7. Keto ve arian lasagna with spinach and cheese Family; 8. Best Vegan Spinach Lasagna Recipe • Veggie Society; 9. Keto ve arian lasagna with spinach and cheese Family; 10. Spinach Lasagna Recipe Spry Living; 11. Ve arian Spinach Pumpkin Lasagna; 12. Ve arian Spinach lasagna whats ...
From afoodrecipes.com

2017-03-24 1. Heat the olive oil in a skillet over medium heat. Add the garlic, spinach, zucchini, and mushrooms. Cook for 5 minute, stirring occasionally. Drain out any excess moisture. 2. In a bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning.
From slenderkitchen.com

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

2015-03-07 To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
From damndelicious.net

2019-08-16 Sprinkle with 2 to 3 tbsp of grated or shredded cheese. Place another sheet of lasagna. Spread 1 to 2 tbsp of tomato puree/sauce/ketchup on it. Then top with 1/4 of the spinach mushroom filling. Then add 1 to 2 to 3 tbsp grated cheese. Repeat again with the same layers as above till you come to the last layer.
From vegrecipesofindia.com

2012-10-11 Adjust an oven rack to the upper-middle position and preheat oven to 400°F. Melt 3 tablespoons butter in a large saucepan over medium-high heat until foaming subsides. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add spinach in batches, allowing previous batch to wilt before adding next.
From seriouseats.com

2009-01-15 In large saucepan, heat oil over medium-high heat; sauté onion, carrot, garlic, mushrooms, herb seasoning, salt, pepper and hot pepper flakes until liquid is evaporated, about 8 minutes. Add pasta sauce and 1 1/2 cups (375 mL) water; bring to boil.
From canadianliving.com

Step 1. Preheat the oven to 425°. In a large pot of salted boiling water cook the lasagna noodles until they are al dente, about 6 minutes. Drain the noodles, rinse them under cold running water ...
From foodandwine.com

2022-03-29 Add the mushrooms and sauté for 5 minutes, until all liquids have evaporated. Add the spinach leaves for a further 4-5 minutes, along with the garlic. Add the herbs, season well, add the chili and the diced tomatoes. Simmer for 10 minutes. To make the vegan béchamel, heat the VIOBLOCK on medium heat until warm. Add the flour and whisk.
From violifefoods.com

2022-01-21 Preheat the oven to 350°F (180°C) and grease the bottom and sides of a 13×9″ baking dish (33×23 cm) with olive oil. For the vegetable tomato sauce. Heat up olive oil in a skillet placed over medium heat. Add the onions and carrots and sauté until onions are translucent and carrots cooked through.
From delscookingtwist.com

2 lbs frozen chopped spinach, thawed 1 lb crimini or white button mushrooms 1/4 tsp fine sea salt, divided 1/4 tsp freshly ground pepper 2/3 cup roasted garlic purée 1 1/2 lbs firm tofu, blotted dry and finely crumbled 1/4 cup nutritional yeast 1/2 cup firmly packed fresh basil leaves, finely chopped 1 tbsp fresh oregano, chopped 1/8 tsp cayenne pepper (optional) 1 (13.25 oz) …
From drozshow.com

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

2022-01-22 Once spinach mixture has cooled, add ricotta mixture to spinach/mushroom mixture and combine. Make the white sauce sauce next: In a large heavy bottomed saucepan, melt the butter over medium heat. Add in the flour and whisk to make a roux, about 1 minute. Slowly pour in milk, whisking continually between each addition.
From krollskorner.com

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

Advertisement. Step 2. Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside. Step 3. Combine ricotta, spinach, 1/4 cup Parmesan cheese, Italian seasoning, pepper, and egg whites; set aside.
From myrecipes.com

2019-03-05 Some spinach lasagnas will have you blanch the leaves in water, then ring out the excess. Far easier is to just wilt them in a pot along with some sautéed garlic and olive oil. From there, a hit of heavy cream and a grating of nutmeg is all they need.
From seriouseats.com

2015-08-19 When pan is hot, drizzle in the olive oil. Add onion and garlic to pan and stir to combine. Cook 1-2 minutes until onion has begun to soften. Add sliced mushrooms to pan and cook, stirring occasionally, for 4-5 minutes until onion is translucent and mushrooms have reduced in size.
From lifeasastrawberry.com

2020-07-21 Preheat oven to 350F. In a pot boil water and to it add the lasagna sheets. Cook as per package instruction around 8 minutes. Drain, wash with cold water to prevent them from cooking further and keep aside. In a saute pan add the butter and oil. Once butter has melted add the garlic and saute for a minute.
From shwetainthekitchen.com

2018-10-07 To make the Caramelized Onions. Heat butter and olive oil on high heat in a large skillet. Add the sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. Reduce heat to medium and continue cooking for 10 more minutes. Keep stirring to prevent burning on the bottom.
From homemadeitaliancooking.com

Stir the mushrooms into the tomato sauce. Reduce the oven temperature to 350 degrees F and butter a 9x13 baking dish. Mix the ricotta cheese with 3 cups mozzarella, spinach, 1 cup grated parmesan, and a few gratings of nutmeg in a medium bowl. Season with salt to taste, then mix in the eggs. Ladle a thin layer of sauce on the bottom of the pan.
From gooddishtv.com

150 g spinach. wooden spoon. large frying pan. Add oil to frying pan and sauté onion and garlic over medium heat until fragrant and softened. Add mushrooms and thyme and cook for a few minutes, until mushrooms start to brown; if needed, add a bit more oil. Add spinach and cook until wilted, stirring often. Season with salt and pepper.
From kitchenstories.com

2021-09-02 Preheat the oven to 375 degrees °F. Place the sliced mushrooms in a casserole dish and add olive oil, garlic powder, salt, and pepper. Bake the mushrooms for about 10 minutes, then set aside and drain any extra liquid in the casserole dish. Pour about 1/2 of the pasta sauce mixture into the empty casserole dish.
From jaroflemons.com

Mushroom, Sausage and Spinach Lasagna Recipe great recipeland.com. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to …
From therecipes.info

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

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