Spinach and Cheese Lasagna

Ingredients List

• 15 lasagna noodles

• 2 tablespoons olive oil

• 1 cup chopped fresh mushrooms

• 1 cup chopped onions

• 1 tablespoon minced garlic

• 2 cups fresh spinach

• 3 cups ricotta cheese

• ⅔ cup grated Romano cheese

• 1 egg

• 1 teaspoon salt

• 1 teaspoon dried oregano

• 1 teaspoon dried basil leaves

• ½ teaspoon ground black pepper

• 3 cups shredded mozzarella cheese

• 3 cups tomato pasta sauce

• 1 cup grated Parmesan cheese

Instructions

Gather all the ingredients and preheat the oven to 350°F (175°C).

Bring a large pot of water, seasoned with a pinch of salt, to a boil. Add the lasagna noodles and cook for 8 to 10 minutes, or until al dente. Drain the noodles.

In the meantime, heat olive oil in a skillet over medium-high heat. Add the mushrooms, onions, and garlic, and cook until the onions become tender. Drain any excess liquid and let the mixture cool.

At the same time, bring a small pot of water to a boil. Add the spinach and simmer for 5 minutes. Drain and allow it to cool slightly. Squeeze out the excess liquid and finely chop the spinach.

In a bowl, mix together ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper.

Stir in the cooled mushroom mixture and spinach, then beat with an electric mixer on low speed for 1 minute.

Arrange 5 lasagna noodles in a single layer at the bottom of a 9x13-inch baking dish.

Spread one-third of the ricotta-spinach mixture over the noodles, then sprinkle with 1 cup of mozzarella cheese and 1/3 cup of Parmesan cheese.

Spread 1 cup of pasta sauce over the top. Repeat the layers twice more, then cover the dish with aluminum foil.

Bake in the preheated oven for 1 hour. Let it cool for 15 minutes before serving.

Nutritional Information (per serving)