Spinach and Mushroom Lasagna
The recipe Spinach and Mushroom Lasagna could satisfy your Mediterranean craving in about 4 hours and 35 minutes. For $3.6 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 762 calories, 57g of protein, and 32g of fat. Head to the store and pick up marinara sauce, parmesan cheese, part-skim mozzarella cheese, and a few other things to make it today. It works well as a rather expensive main course. 645 people have tried and liked this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 99%, this dish is excellent. Similar recipes include Mushroom & Spinach Lasagna, Spinach and Mushroom Lasagna, and Mushroom and Spinach Lasagna.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 245 minutes
Ingredients:
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
12 to 18 lasagna noodles (not no-boil)
1 32-ounce jar marinara sauce
1/2 cup grated parmesan cheese (about 1 ounce)
1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
2 15-ounce containers part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
Equipment:
bowl
slow cooker
Cooking instruction summary:
Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan. Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed. Photograph by Christopher Testani
Step by step:
1. Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
2. Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit.
3. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
4. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
5. Photograph by Christopher Testani
Nutrition Information:
covered percent of daily need
