Ingredients

• 15 lasagnas 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
• 0.67 cups grated Romano cheese
• 1 egg
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 0.5 teaspoons ground black pepper
• 3 cups shredded mozzarella cheese
• 3 cups tomato pasta sauce
• 1 cup grated Parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
4. 4 At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
5. 5 Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl.
6. 6 Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
7. 7 Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish.
8. 8 Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.
9. 9 Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
10. 10 Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.

Nutrition per serving