Mushroom and Spinach Lasagna

Name: Mushroom and Spinach Lasagna
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 510 grams packages fresh baby spinach; 0 teaspoons freshly ground black pepper; 2 larges eggs, lightly beaten; 79 milliliters chopped fresh basil; 4 garlic cloves, minced; 1 kilograms lower-sodium pasta sauce; 2 Tbsps olive oil; 1 Tbsp dried oregano; 16 no-boil lasagna noodles; 28 grams 1/4 cup grated fresh Parmesan cheese; 473 milliliters ounces part-skim mozzarella cheese, shredded (about; 425 grams part-skim ricotta cheese; 454 grams portobello mushroom caps, sliced; 255 grams red onion, sliced; 59 milliliters skim milk; 118 milliliters water

You can never have too many main course recipes, so give Mushroom and Spinach Lasagnan This recipe is typical of Mediterranean cuisine. A mixture of basil, parmesan cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.

Instructions

Preheat oven to 37

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Oven

Heat a large skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; saut 2 minutes.

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Onion

Add mushrooms; saut 6 minutes.

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Mushrooms

Add garlic; saut 30 seconds.

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Garlic

Transfer mushroom mixture to a bowl.

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Mushrooms

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Bowl

Return pan to heat; add half of spinach and 1/4 cup water. Cook 2 minutes or until spinach wilts, turning with tongs.

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Spinach

Water

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Tongs

Frying Pan

Add cooked spinach to mushroom mixture. Repeat procedure with remaining half of spinach and remaining 1/4 cup water. Stir vegetable mixture until blended.

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Vegetable

Mushrooms

Spinach

Water

Combine eggs and next 3 ingredients (through pepper) in a bowl, stirring with a whisk. Stir in milk and ricotta cheese.

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Ricotta Cheese

Pepper

Egg

Milk

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Whisk

Bowl

Pour 1 cup pasta sauce into bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 4 lasagna noodles over sauce. Top with one-third of ricotta mixture, one-third of vegetable mixture, and 1/3 cup mozzarella cheese. Repeat layers twice with sauce, noodles, ricotta mixture, vegetable mixture, and mozzarella cheese.

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Mozzarella