By Ron | September 24, 2025

Spinich Lasanga

Cuisine Diets Course Servings
Vegetarian PHD Main 8

Ingredients/Zutaten

15 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onions
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 egg
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Instructions/Zubereitung

  1. Preheat oven to 350° F (175° C).
  2. 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 and allow to cool slightly.
  3. Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and allow to cool slightly.
  4. At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes.
  5. Drain and allow to cool slightly; squeeze out excess liquid and finely chop.
  6. In a bowl, combine and mix ricotta cheese, Romano cheese, egg, salt, oregano, basil, pepper, cooled mushroom mixture and spinach.
  7. Create a layer of lasagna noodles in the bottom of a 9x13-inch baking dish.
  8. Spread 1/3 of the ricotta-spinach mixture over noodles
  9. Sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.
  10. Add and spread 1 cup pasta sauce.
  11. Repeat to create a total of 3 layers, then cover with aluminum foil.
  12. Bake 1 hour, and allow to cool 15 minutes before serving. (Will be even better the next day.)