Mushroom and Spinach No Boil Lasagna
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5.0
3 reviews
Excellent
Mushroom and Spinach No Boil Lasagna
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This Mushroom Spinach No Boil Lasagna is packed with veggies and creamy cheese.!Yield: 1 (9x5) loaf pan or 8x8 baking dish
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Ingredients
For the Sauce
- 1 tsp salted butter
- ½ onion, diced
- 1 garlic clove, minced
- 4 oz button mushrooms, diced
- ½ tsp salt
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sage
- ½ tsp red pepper flakes
- ¼ c medium bodied red wine (Cabernet Sauvignon or Merlot)
- 1 (28oz) can crushed tomatoes
For the Cheese Mixture
- 8 oz ricotta cheese
- 5 oz frozen spinach, chopped , thawed and squeezed dry
- ¼ c (2 oz) Parmesan or Asiago cheese, grated
- 1 egg, beaten slightly
Putting It All Together
- ½ lb lasagna noodles, dry
- ½ c mozzarella cheese, shredded
Instructions
For the Sauce
- In a large skillet, heat ½ tsp butter. Add onions and garlic and sauté over medium heat until they begin to caramelize, 8-10 minutes.
- Add the remaining ½ tsp butter to the skillet along with the diced mushrooms and salt. Sauté until the mushrooms begin to sweat and soften, 2-3 minutes.
- Add rosemary, thyme, sage, and red pepper flakes. Mix to incorporate.
- Pour the wine into the skillet and scrape up any bits of onion that have stuck to the bottom of the pan. Add the tomatoes and mix well. Simmer over medium-low heat, stirring occasionally for 3-5 minutes.
- Remove the sauce from the heat and set aside.
For the Cheese Mixture
- In a small bowl mix ricotta, chopped spinach, Parmesan cheese, and beaten egg. Set aside.
Putting It All Together
- Preheat your oven to 350F.
- Spread 1 cup of sauce in the bottom of a 9x5 loaf pan (or 8x8 baking dish). Layer 1/3 of the noodles over the sauce and top the noodles with ½ of the cheese mixture. Continue with 1 cup of sauce, 1/3 of the noodles, and the last ½ of the cheese mixture. Finish the layers off with 1 cup of sauce and the last 1/3 of the noodles. Top the noodles with the last 1 cup of sauce.
- Cover the dish with aluminum foil and bake for 1- 1 ½ hours, until a knife inserted into the center of the dish slides in smoothly. Remove the foil and top the lasagna with the mozzarella cheese.
- Return the dish to the oven and bake, uncovered, until the cheese is melted and golden, 10-15 min.
- Remove the lasagna from the oven. Let it stand on the counter, tented loosely with aluminum foil, for 10 minutes before serving.
- Serve with a side salad.
Notes
- Need to feed a crowd? Double the recipe to fill a 9x13 baking dish.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
44.1g
(15%)
Protein
22.9g
(46%)
Fat
11.3g
(17%)
Saturated Fat
6.1g
(31%)
Cholesterol
79mg
(26%)
Sodium
840mg
(35%)
Fiber
6.5g
(26%)
Sugar
10.2g
(20%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 44.1g | 15% |
| Protein | 22.9g | 46% |
| Fat | 11.3g | 17% |
| Saturated Fat | 6.1g | 31% |
| Cholesterol | 79mg | 26% |
| Sodium | 840mg | 35% |
| Fiber | 6.5g | 26% |
| Sugar | 10.2g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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