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My review
Spinach Lasagna III
Robbie Rice
"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."
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Ingredients
1 h 50 m servings 360 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Easy Cleanup
- If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Nutrition Facts
Per Serving: 360 calories; 13.5 g fat; 41.2 g carbohydrates; 19 g protein; 48 mg cholesterol; 875 mg sodium. Full nutrition
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Reviews
Read all reviews 418598 Ratings
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Most helpful positive review
8/4/2004
Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until onions were tender-crisp. I was skeptical about...
Most helpful critical review
6/13/2011
how do you fit five lasagna noodles in the bottome of a 9x13 pan. This recipe has more noodles than anything else.
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8/4/2004
Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until onions were tender-crisp. I was skeptical about...
3/19/2002
I made this for a dinner party, and it was a hit! I did make a few changes, though. I substituted 1 14-oz can chopped artichoke hearts (non-marinated) for the mushrooms. Also, I did not pre-c...
2/12/2010
This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ende...
8/7/2006
I love spinach lasagna, and this one went over quite well. I did add quite a bit more spinach than just 2 cups fresh - that will hardly give you anything once it's cooked. I also tried a new tec...
1/11/2006
Can't say enough about this recipe. (I finally registered on this site after years so that I could rate this one!) The Ricotta/Mushroom/Spinach filling was the key. (TIP: This filling is Fantast...
10/10/2006
This was delicious. I followed another reviewer's tips and sauteed artichokes with the onions and garlic and also added extra tomato sauce with each layer to keep it moist. I also doubled the bo...
2/3/2007
UPDATE: During Lent 2011, I made this recipe for my boyfriend's Catholic family for dinner on a Friday, and while they were making fun of me for my "hippie lasagna" they liked it. I went to grab...
4/18/2007
My picky-eater girlfriend won't touch mushrooms, so I substituted brocolli. To spare a few steps and dirty dishes, I sauteed the brocolli with the onions, then added the spinach to cook. Then,...