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Spinach and Mushroom Lasagna takes several minutes to prepare.

Spinach and Mushroom Lasagna takes several minutes to cook.

Spinach and Mushroom Lasagna makes 6 servings.

The ingredients for Spinach and Mushroom Lasagna are:

Homemade Marinara Sauce
2 cloves garlic (minced)
1/3 medium onion (minced)
2 14.5-oz cans Muir Glen Organic Diced Tomatoes
1 6-oz can tomato paste
2 1/2 teaspoons Italian Seasoning Blend
1/2 teaspoon black pepper
dash of salt
bay leaf

Lasagna Ingredients
4 cups Shiitake-ya Gourmet Mushroom Blend (Porcini, Morels, Brazilian, Ivory Portabellas, Shiitake and Oyster), soaked and diced
3/4 cup grated mozzarella cheese
1 cup grated parmesan cheese
3 cups young spinach leaves

Olive oil

Here is how you make Spinach and Mushroom Lasagna:

Makes two 8 x 8 pans (6 servings each) or one 13 x 9 pan (12 servings).I pick up the canned organic diced tomatoes, mushroom blend and young spinach leaves from Costco.Sauce Instructions (or substitute 1 25-oz jar of store-bought Spaghetti sauce).I use a Vita-Mix to make the sauce but it can easily be done in a standard blender first then simmered on the stove. If using a standard blender, be sure to mince the onion and garlic first.Place all Homemade Marinara Sauce ingredients except bay leaf in Vita-Mix container in order listed. Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #5 or #6. Run for 5 seconds or until chunky.Pour in saucepan. Add bay leaf and simmer for 30 minutes. Stir frequently. Remove bay leaf. While sauce is simmering, rinse 4 cups of mushroom blend for 1 minute under hot running water. Soak in hot water until soft, about 5 minutes. Drain. Place the soaked mushrooms in the Vita-Mix or food processor and run until minced (or mince by hand).Preheat oven to 375°.In a saucepan, saute spinach in olive oil over medium high heat until wilterd then transfer minced mushroom blend into saucepan to mix together. Grate the cheese if you didn't by it packaged and preshredded. (If you have a Vita-Mix, you can drop a block of cheese and it will shred it in seconds).Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray or olive oil. Arrange 3 lasagna noodles over sauce; top with half of spinach and mushroom mixture, 1 1/2 cups sauce, and 1/2 cup of parmesan and 3/8 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 15 minutes. Let stand 10 minutes before serving.Number of Servings: 6Recipe submitted by SparkPeople user A4GIRLIE.

The nutritional information for Spinach and Mushroom Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 256.0

• Total Fat: 12.2 g
• Cholesterol: 29.6 mg
• Sodium: 1,062.2 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 4.5 g
• Protein: 17.5 g