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Spinach Mushroom Lasagna

(1 Votes)
SERVES
6
COOK TIME
1 Hr 20 Min

Spinach and mushrooms combine to make this great-tasting meatless lasagna.

What You'll Need:
  • 1 container (15 ounces) ricotta cheese
  • 1 egg
  • 1 package (8 ounces) shredded mozzarella cheese, divided
  • 1 jar (28 ounces) spaghetti sauce
  • 1/2 pound (1/2 of a 16-ounce box) uncooked lasagna noodles
  • 1 box (10 ounces) frozen chopped spinach, thawed and drained
  • 2 cups sliced fresh mushrooms
  • 1 cup water, divided
What To Do:
  1. Preheat the oven to 350 degrees F.
     
  2. In a medium-sized bowl, combine the ricotta cheese, egg, and 1 cup of the shredded mozzarella cheese; set aside.
     
  3. Pour half of the spaghetti sauce on the bottom of a 9" x 13" baking dish that has been coated with cooking spray. Cover the sauce with half of the uncooked noodles; spread the cheese mixture over the noodles, then layer over that the spinach, mushroom, and the remaining cup of shredded mozzarella cheese, remaining noodles, and remaining sauce.
     
  4. Pour 1/4 cup of water into each corner of the pan. Cover tightly with aluminum foil and bake for 1-1/4 hours. Do not unseal the top until cooking time is complete.
     
  5. Remove from the oven, uncover, and let stand for 10 to 15 minutes before serving.
     
Notes

For more tasty mushroom ideas, check out our collection of 28 Mouthwatering Mushroom Recipes!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Wondering if anyone has any suggestions for additional vegetable to use if you don't like cooked mushrooms?

O.K. What is the correct temperature? 305 or 350, please let me know before I try this one!

The oven is set for 305 degrees? Should that be 350 degrees? 305 seems like an odd temp. Making this right now so I will try 350 and keep my fingers crossed.

I have been making this recipe for years. Everyone is crazy about it. I like the fact that you do not have to pre-cook the noodles. The first time I made it I thought, "There is no way this is going to work!" Boy was I wrong. When I layered the noodles they did not go nearly to the end of the 13x9 pan. I followed the directions to the letter, and to my surprise, when I removed the foil, every single noodle was cooked perfectly, and had expanded to the end of the pan. Great vegetarian dish.

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