Spinach And Mushroom Veggie Lasagna - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 1/2 lbs cremini mushrooms, sliced (and or or shiitake mushrooms)
    1 teaspoon dried thyme
    kosher salt
    1 (15 ounce) container part-skim ricotta cheese
    3/4 cup skim milk
    2 eggs, lightly beaten
    3 cups shredded part-skim mozzarella cheese, divided
    3/4 cup grated parmesan cheese
    1 (10 ounce) package frozen chopped spinach, defrosted and drained
    1/3 cup chopped fresh basil, plus more to garnish
    1 teaspoon dried oregano
    fresh ground black pepper
    5 cups tomato sauce
    12 no-cook lasagna noodles
    nonstick cooking spray
Preparation
    Preheat oven to 375\u00b0.
    Heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
    Cook until softened, about 10-12 minutes.
    In a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
    Srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
    Layer 4 sheets of lasagna on top, slightly overlapping.
    Spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
    Top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
    Cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
    Lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
    Bake, covered, until bubbly, about 45 minutes.
    Remove foil and increase oven temperature to 450\u00b0; cook until cheese browns, about 12 minutes.
    Remove from oven and let sit for 15 minutes before cutting.
    Serve warm and garnish with basil.

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