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Categories:
olive oil onion garlic salt ground black pepper tomatoes tomatoes Ricotta cheese Parmesan cheese fresh basil egg salt ground black pepper lasagna noodles Mozzarella mushrooms
Viewed: 70 - Published at: 7 years agoIngredients
- 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
Method
- 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.
