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Spinach and Mushroom Lasagna
I found this on goodlifeeats.com and I am making it tonight.. it sounds really yummy!
9 dried whole wheat lasagna noodles
1 large chopped onion
1 - 8 oz package sliced fresh mushrooms
4 cloves garlic, minced
2 Tbs butter
1 - 7 oz jar roasted sweet red peppers, drained and chopped
1 - 10oz package frozen chopped spinach, thawed and well drained
1 - 15 oz container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 beaten eggs
1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1 30 1/2-oz jar meatless spaghetti sauce
1/4 cup grated Parmesan cheese
Cook lasagna noodles according to package directions, tender but still firm. Drain noodles; rinse with cold water. Drain well. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers if using. Set aside.
Pat and squeeze spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella cheese, the 1/2 cup Parmesan cheese, eggs, basil, oregano, and 1/4 tsp pepper. Stir mushroom mixture into spinach mixture.
Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the mushroom-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with the 1/4 cup Parmesan cheese.
Bake, covered, in a 375 degree oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving to let everything set. Enjoy!
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