Five Cheese Spinach And Mushroom Lasagna Recipes

SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
• Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
• Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
• To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
• Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
• Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.

VEGETARIAN SPINACH LASAGNA

Steps:

• In a large deep sauce pan, heat olive oil over medium heat and added diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes, and spices. Saute for another minute, then add in tomatoes sugar and salt. Allow sauce to simmer while the veggies cook, 20-30 minutes. Reduce heat if bubbling too much.
• In a large skillet, heat olive oil over medium heat and add diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes and Italian herbs. Saute for another minute, then add mushrooms. Cook for 10-15 minutes, or until mushrooms are cooked through and tender. Add spinach. Toss and saute until spinch is completely wilted. Remove from heat. Set aside
• In a large bowl combine ricotta and parmesan cheeses, lemon zest, Italian spice, garlic, salt and basil.
• At this point, if your tomato sauce is a bit on the thick side, add a 1/2 cup of water and stir it in so that it well incorporated and smooth. You want a nice thin sauce, chunky is okay, but it needs enough moisture to help the noodles soften as the lasagna bakes.
• In a 9x12 glass casserole dish, spread a 1/2 cup of sauce on the bottom. Lay 3 noodles, lenghtwise across bottom on casserole dish. On top of noodles spread 1/2 of ricotta cheese mixture, top with 1 cup of shredded cheese and 1/4 of the tomato sauce.
• Layer 3 more noodles, 1/4 of the tomato sauce and spread spinach and mushroom mixture evenly. top with 1 cup of shredded cheese and remaining 1/2 of the ricotta cheese mixture.
• Drizzle 1/4 of the tomato sauce on top of cheese mixture, layer remaining 3 noodles. Spread remaining sauce over nooodles and top with 1 cup of shredded Italian cheese.
• Cover with aluminium foil and bake at 350 for 30 minutes. Remove cover and bake for another 20 minutes or until cheese on top is bubbly.

SPINACH LASAGNA III

Steps:

• 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.

SPINACH MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish.
• Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
• Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
• Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
• Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
• Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
• Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
• Spread 1/3 of the cottage cheese mixture over the noodles.
• Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
• Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
• Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

FOUR CHEESE AND SPINACH LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
• Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
• Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
• Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

HEALTHIER SPINACH LASAGNA WITH MUSHROOMS

Steps:

• Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
• Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
• Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don't worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
• In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
• Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
• Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
• Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
• Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.

SPINACH & MUSHROOM VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 375 degrees °F.
• Place the sliced mushrooms in a casserole dish and add olive oil, garlic powder, salt, and pepper.
• Bake the mushrooms for about 10 minutes, then set aside and drain any extra liquid in the casserole dish.
• Pour about 1/2 of the pasta sauce mixture into the empty casserole dish.
• Place 3-4 of the lasagna noodles on top of the mixture (breaking each one in half, if necessary).
• Press each noodle down so that it's covered with about 1/4" of the pasta sauce mixture on top.
• Add 1/2 of the cottage cheese to the casserole dish.
• Add a layer of 1/2 of the mushrooms and 1/2 of the spinach.
• Top with 1/2 of the mozzarella and 1/2 of the parmesan.
• Repeat steps 4-9 with the remaining ingredients.
• Top with chopped walnuts (optional).
• Cover the casserole dish and bake for 30 minutes.
• Uncover and bake for another 15 minutes.
• Let cool for 5-10 minutes.
• Enjoy!