How to Make Fresh Spinach Lasagna | Spinach Lasagna Recipe | Allrecipes.com

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option while grana padano is a more affordable cheese.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta

Whole wheat noodles add fiber while regular pasta is often cheaper.

Bring a large pot of water to a boil and salt it.

Add 15 lasagna noodles and cook for 8 to 10 minutes or until al dente, stirring occasionally to prevent sticking.

Drain the noodles and cool them under cold water; set aside.

Chop 1 cup of fresh mushrooms and 1 medium onion.

Mince 1 tbsp of garlic (about 3 cloves).

Heat 2 tbsp of olive oil in a large skillet over medium-high heat.

Add the mushrooms, onions, and garlic to the skillet; cook and stir until tender.

Drain the excess liquid from the vegetable mixture and let it cool.

Bring a pot of water to a boil and add 2 cups of fresh spinach; cook for 5 minutes.

Drain the spinach and cool it slightly; squeeze out any excess liquid and chop the spinach.

Preheat the oven to 350°F (175°C).

In a medium bowl, combine 3 cups of ricotta cheese, 2/3 cup of grated Romano cheese, 1 tsp of salt, 1 tsp of dried oregano, 1 tsp of dried basil leaves, 1/2 tsp of ground black pepper, 1 egg, the cooked spinach, and the cooled mushroom mixture; beat with an electric mixer on low speed for 1 minute.

Use a 9x13 inch baking dish; lay 5 lasagna noodles in the bottom.

Spread a third of the cheese and vegetable mixture over the noodles.

Sprinkle 1 cup of shredded mozzarella cheese on top, followed by 1/3 cup of grated Parmesan cheese.

Spread 1 cup of tomato pasta sauce over the cheese.

Repeat the layering process two more times.

Spread 1 cup of tomato pasta sauce over the final layer of cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.

Remove the foil for the last 10 to 15 minutes to allow the top to brown.

Let the lasagna cool for 15 minutes before serving it.

Top with more freshly grated Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens