Spinach and Mushroom Vegetarian Lasagna
User Reviews
5
Spinach and Mushroom Vegetarian Lasagna
Description
This lasagna uses chopped frozen spinach—thawed and well-drained—to prevent excess moisture, combined with eggs, cottage cheese, salt, and pepper for the creamy filling. Mushrooms are sliced fresh and layered with the seasoned carrot-tomato sauce mixture. Lasagna noodles are cooked briefly until partially translucent to allow finishing cooking while absorbing moisture in the oven. The dish is assembled in layers with noodles, sauce with grated carrot, cheese mixture, mushrooms, shredded mozzarella, and Parmesan cheese repeated twice.
Baked covered at 375°F for 20 minutes and then uncovered for an additional 20 to 25 minutes, the lasagna develops a bubbly, golden top with tender layers underneath. Letting it rest before serving allows it to set for cleaner slices.
This vegetarian lasagna serves as a filling main course suitable for family dinners or potlucks. It stores well in the refrigerator for up to a week and freezes up to six months if assembled but not baked. The recipe suggests ricotta as an alternative to cottage cheese, adjusting to preference.
Ingredients
- 8 lasagna noodles
- 16 oz. spinach chopped, frozen
- 2 cups mushroom sliced
- 16 oz. cottage cheese ricotta can also be used
- 2 egg
- 16 oz. mozzarella cheese shredded
- 1/2 cup Parmesan Cheese grated
- 4 cups marinara sauce
- 1 cup carrot grated
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375.
- In a medium-sized bowl, mix together carrots and sauce.
- Thaw the spinach by running hot water over it in a mesh strainer. Squeeze as much water as you can out with the back of a wooden spoon.
- In a medium-sized bowl, mix together eggs, cottage cheese, spinach, salt, and pepper.
- Cook lasagna noodles for approximately 5 minutes- do not cook all the way (so they absorb some of the liquid of the vegetables)
- In two small casserole dishes or one large one, spread a little sauce to cover the bottom of the dish.
- Create a layers of: noodles, sauce mixture, cheese mixture, mushrooms, mozzarella cheese, and parmesan cheese. Repeat layers one more time.
- Bake at 375 for 20 minutes covered loosely with foil. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.
- Allow to cool for 5-10 minutes before cutting and serving.
Notes
- Thoroughly drain thawed spinach using a spoon to squeeze out excess water, preventing a watery lasagna.
- Partially cook noodles for about 5 minutes to finish cooking in the oven and absorb sauce moisture properly.
- This dish can be assembled ahead of time and refrigerated for up to one week or frozen up to six months before baking.
- Let the lasagna cool for 5-10 minutes after baking for easier slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 1375mg | 57% |
| Potassium | 915mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 10423IU | 208% |
| Vitamin C | 13mg | 14% |
| Calcium | 514mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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