Tuesday, November 22, 2011

Spinach and Mushroom Lasagna

With the days being colder and  much shorter now, I begin my baked dinner season.  The best time of the year to bake dinner in your oven I think.  When you are craving comfort foods to warm you up from the inside out, that is what I call the baked dinner season.  I always make lasagna at least twice during the colder months. And this recipe here, is my most favorite way to have lasagna.  I love to use loads and loads of the very best cheeses heavily throughout it.  And I do think that the spinach and the mushrooms go perfectly inside and still keep it hearty without adding in any meat.  Only to be enhanced by a deeply rich red sauce, that brightens up your taste buds.   

2 T. of extra virgin olive oil
1/2 a carton of whole white mushrooms (sliced and chopped)
1 large clove of garlic (minced)
sea salt and fresh cracked pepper
1- 26oz. jar of spaghetti sauce (I used Prego Traditional)
1- 14 1/2oz. can of sliced Italian stewed tomatoes (undrained)
1- 15oz. tub of whole milk riccota cheese
1 large egg
a rounded 1/4 cup of fresh grated Parmesan cheese
1 lb. of frozen chopped spinach (thawed and drained)
4 cups of shredded mozzarella cheese (divided)
1 box of no-boil lasagna noodles (9 to be exact)

-Preheat your oven to 375*.  Warm up the e.v.o. in a medium saucepan over medium-high heat.  Once the pan and oil are good and hot, toss in your mushrooms with a good sprinkling of the salt and pepper.  Saute for about 2 minutes, while continuely stirring, then add in the garlic.  Once you can begin to smell the garlic (about 20-30 sec's) slowly pour in the spaghetti sauce and the stewed tomatoes (use your wooden spoon to chop up the tomatoes in the pan).  Bring this to a good boil, then remove from heat and set to the side.   Now for the filling, in a medium mixing bowl, combine the riccota cheese, egg, Parmesan cheese and a handful of the shredded mozzarella.  Now you are ready to assemble the lasagna.  Start by spreading out about a 1/4 cup of the sauce (I kept the mushrooms and tomatoes from getting into my ladle-so it was a basically just a light layer of the sauce) down in the bottom of a 9x13" baking dish (this will keep it from sticking to the bottom of the pan) and a light layer of the spinach right over that.  Next, lay 3 of the no-boil noodles width wise across and spread with a light layer of the filling.  Follow with a light layer of the sauce, another light layer of spinach and then a heavy handful of the shredded mozzarella cheese.  Repeat these layers again two more times ending the top with the remaining mozzarella cheese.  So, in case I am explaining it incorrectly, my layers go, sauce, spinach, noodles, filling, sauce, spinach, mozzarella, noodles, filling, sauce, spinach, mozzarella, noodles, filling, sauce, spinach and last mozzarella.  Bake at 375* for 30-35 minutes or until the cheese on top is melted and begins to brown lightly.  Serves 6.  Enjoy!


  1. Do you cook spinach?and when do you add it?

  2. frozen spinach is already cooked for you, just thaw, drain and pat down with paper towels to dry it as much as possible, then add in :)

  3. I adjusted the recipe to include the spinach-thanks for catching my error :)

  4. Did you know that you can shorten your links with Shortest and receive cash for every click on your shortened urls.