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Ingredientes
- 1 lb lasagna noodles
- 1 lb spinach
- 2 Tbsp. extra virgin olive oil
- 1 lb mushroom, minced
- 1 c. minced onion
- 1 x clove garlic, crushed
- 3/4 tsp crushed dry basil
- 3/4 tsp crushed dry oregano
- 3 c. ricotta cheese
- 2/3 c. grated Parmesan cheese
- 1 x egg
- 1/2 tsp salt
- 1/2 tsp grnd black pepper
- 4 1/2 c. grated mozzarella cheese
- 1 c. grated Parmesan cheese
- 1 c. prepared marinara sauce
- 2 Tbsp. minced parsley
Direcciones
- Cook lasagna noodles as directed in the package; drain. Steam spinach till just tender; drain and squeeze out the moisture; coarsely chop and set aside.
- Heat the oil in a large skillet; add in mushrooms, onion, garlic, basil and oregano. Cook over medium-high heat till onion is tender, about 10 min.
- Remove from heat and stir in spinach. Set aside.
- Combine ricotta cheese, 2/3 c. Parmesan cheese, egg, salt and pepper in mixing bowl. Set aside.
- Set aside 1 c. mozzarella cheese.
- Coat a 13X9X2 inch baking dish with vegetable cooking spray. Layer lasagna noodles, half of Ricotta mix, half of spinach mix, 1/2 of mozzarella cheese, 1/2 Parmesan cheese. Repeat layer, adding a layer of marinara sauce before topping with final layer of noodles. Sprinkle top with remaining mozzarella cheese; sprinkle with parsley. Cover with foil and bake for 1 hour or possibly till thoroughly heated. Let stand for 15 min before cutting.
- Servings: 12
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 12 servings | |
| Calories 488 | |
| Calories from Fat 204 | 42% |
| Total Fat 22.9g | 29% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 716mg | 30% |
| Potassium 578mg | 17% |
| Total Carbs 39.42g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.73g | 3% |
| Protein 31.17g | 50% |
