Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 8 ounces cremini mushrooms, chopped (about 2 1/2 cups)
  • 1 garlic clove, minced
  • 1 pound fresh spinach leaves, rinsed
  • 3/4 teaspoon kosher salt, or to taste
  • 2 cups part-skim ricotta cheese, can substitute cottage cheese (one 15-ounce container)
  • 2 large eggs, beaten
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups marinara sauce, see our homemade marinara sauce recipe (one 24-ounce jar)
  • 12 no-boil lasagna noodles or use regular lasagna noodles that have been cooked
  • 1 1/2 ounces parmesan cheese, shredded (about 1/2 cup)
  • 5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Instruction

  • 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.