Italian

Spinach and Mushroom Veggie Lasagna is for Dinner.

Spinach and Mushroom Veggie Lasagna takes 30 minutes to prepare.

Spinach and Mushroom Veggie Lasagna takes 60 minutes to cook.

Spinach and Mushroom Veggie Lasagna makes 12 servings.

The ingredients for Spinach and Mushroom Veggie Lasagna are:

2 tbsp Olive OIl
1 1/2 lbs Cremini Mushrooms, sliced
1 tsp dried thyme
Salt
1 16 oz container of part skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded mozzarella cheese
3/4 cup grated paremesan cheese
1 10 0z box of frozen, chopped spinach, defrosted and drained
1/3 cup chopped fresh basil
1 tsp oregano
1 tsp ground black pepper
5 cups Spaghetti Sauce
12 sheets of rice lasagna noodles

Here is how you make Spinach and Mushroom Veggie Lasagna:

1. Preheat the oven 3752. Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10-12 minutes.3. In a medium bowl, comine the ricotta, milk, and eggs and stir. Add 1 cup of mozzarella.Parmesan, spinach, basil and oregano, season with salt and pepper and stir to incorporate4. Spread 1 cup of tomato sauce in the bottom of a 9 x 13 glass pan. Layer 4 sheets of noodles on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half of the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushroom mixture and 1 1/2 cups pasta sauce. Cover with the remaining 4 sheets of lasagna, the remaining cups of tomato sauce and the remaining mozzarella cheese.5. Lightly coat a sheet of aluminum foil with non stick spray and cover the uncooked lasagna, spray side down. bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the ocen and let stand for 15 minutes before cutting. Serve warm, and garnish with basil. Serving Size:?12

The nutritional information for Spinach and Mushroom Veggie Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 775.4

• Total Fat: 20.1 g
• Cholesterol: 80.7 mg
• Sodium: 1,114.8 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.8 g
• Protein: 27.4 g

Spinach and Mushroom Veggie Lasagna is Italian cuisine.

The dietary needs meet for Spinach and Mushroom Veggie Lasagna is Vegetarian