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marinara sauce water white wine lasagna noodles cooking spray spinach fresh button mushrooms salt garlic fresh oregano lemon juice red pepper Ricotta cheese egg Parmesan cheese Mozzarella cheese
Viewed: 2 - Published at: 2 years agoIngredients
- 4 cups marinara sauce
- 1 1/2 cups water
- 1/2 cup white wine
- 11 no-boil lasagna noodles
- cooking spray
- 2 (6 ounce) packages fresh Baby Spinach
- 1 1/2 cups fresh button mushrooms, quartered
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 3 tablespoons fresh oregano
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1 (32 ounce) container part-skim ricotta cheese
- 1 large egg
- 1/2 cup grated parmesan cheese
- 1/2 cup part-skim mozzarella cheese, shredded
Method
- Preheat oven to 400.
- Combine the first 3 ingredients, spread 1 1/2 cup sauce mixture over the bottom of a 13x9" baking dish. Place 3 noodles over sauce in baking dish.
- Heat a large nonstick pan over medium-high heat, coat pan with cooking spray. Add spinach to pan, saute 4 minutes or until wilted. Transfer spinach to a large bowl.
- Return pan to heat, coat with cooking spray. Add mushrooms and 1/4 tsp salt to pan, saute 10 minutes or until liquid evaporates. Add garlic, saute 1 minute.
- Add mushroom mixture, remaining 1/4 tsp salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well.
- Spread 1/2 of ricotta mixture over noodles, top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles.
- Pour remaining sauce mixture over noodles.
- Bake, uncovered, at 400 for 40 minutes. Combine Parmesan and mozzarella cheeses. Sprinkle evenly over lasagna, bake an additional 15 minutes or until cheese is melted.
