Spinach Lasagna

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filed under Appetizers

Appetizers
 
Recipe category: Appetizers
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 267 (13% DV)
Fat: 13g (20% DV)
Carbohydrates: 16g (5% DV)
Protein: 21g (42% DV)
Ingredients:  Makes 12 servings
2  ounces
 
2  tablespoons
 
1  cup
 
1  cup
 
1  tablespoon
 
2  cups
 
3  cups
 
2/3  cup
 
1  teaspoon
 
1  teaspoon
 
1  teaspoon
 
1/2  teaspoon
 
 
3  cups
 
3  cups
 
1  cup
 

Tip: For nutritional information on all the ingredients in Spinach Lasagna just click on each ingredient name. Then adjust the serving size for any Spinach Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
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