Spinach and Mushroom Lasagna
Prep Time: 30 minutes
Cook Time: 40 minutes and 400F
Yield: 12 servings
Ingredients
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4 cups Wild Mushroom Marsala Sauce
12 cooked lasagna noodles
12 ounces fresh baby spinach
1-1/2 lbs fresh sliced button mushrooms
2 cloves garlic, minced
3 tsps chopped fresh oregano
2 lbs ricotta cheese
½ cups shredded parmesan cheese
½ cup shredded mozzarella cheese
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Directions
Preheat oven to 400F. Spread 1-1/2 cups Marsala sauce over the bottom of a 13x9 baking dish. Place three lasagna noodles over sauce.
In sauté pan coated with cooking spray, cook spinach leaves until just wilted, set aside in large bowl. In same pan, sauté mushrooms, garlic and oregano. Add this mixture to spinach bowl, also adding ricotta cheese, mix well.
Spread spinach and ricotta mixture over lasagna noodles, top with 4 more lasagna noodles. Repeat procedure with remaining spinach and ricotta mixture and last 4 noodles, ending with noodles.
Pour remaining Wild Mushroom Marsala Sauce over noodles.
Bake, uncovered for 40 minutes. Combine mozzarella and parmesan cheeses, sprinkle evenly over lasagna and bake an additional 15 minutes or until cheese is melted.
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