Spinach Lasagna III Recipe
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Spinach Lasagna III

By: Robbie Rice  
"Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach."

Rating: This weblink has been rated 210 times with an average star rating of 4.6 Read Reviews (153)

Rate/Review | 6,615 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
35 Min
Cook Time:
1 Hr
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 20 lasagna noodles
  • 2 tablespoons olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 3 cups tomato pasta sauce
  • 1 cup grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
  5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 416 | Total Fat: 16.5g | Cholesterol: 63mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2004 by SARAHWILKERSON 
Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2003 by Mimi 
I made this for a dinner party, and it was a hit! I did make a few changes, though. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by MELS MARTINEZ 
I love spinach lasagna, and this one went over quite well. I did add quite a bit more spinach... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2006 by Chucky 
Can't say enough about this recipe. (I finally registered on this site after years so that I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2007 by Sweetiekins 
This was amazing! My roommate is a vegetarian, so we decided to try this one night. I wasn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2006 by kat 
This was delicious. I followed another reviewer's tips and sauteed artichokes with the onions... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2007 by tInA*671* 
This had to be one the best recipes for lasagna I've ever tried let alone made. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by corsi 
My picky-eater girlfriend won't touch mushrooms, so I substituted brocolli. To spare a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2006 by MOLLE888 Supporting Member (Click to learn more about Supporting Membership)
Fabulous lasagna recipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2002 by Robbie Rice 
Takes a little time (like any lasagna) but very flavorful. Great leftovers! MORE

 
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