Vegetarian

spinach and mushroom lasagna is for Dinner.

spinach and mushroom lasagna takes 30 minutes to prepare.

spinach and mushroom lasagna takes 60 minutes to cook.

spinach and mushroom lasagna makes 12 servings.

The ingredients for spinach and mushroom lasagna are:

2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake (453.6)mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray

Here is how you make spinach and mushroom lasagna:

1. Preheat the oven to 375 degrees. 2. 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 to 12 minutes. 3. In a medium bowl, combine 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 incorporate. 4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese. 5. Lightly coat a sheet of aluminum foil with nonstick 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 oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil. Serving Size:?makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user SHARRAHS84.

The nutritional information for spinach and mushroom lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 290.3

• Total Fat: 14.2 g
• Cholesterol: 83.2 mg
• Sodium: 945.8 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 3.5 g
• Protein: 22.2 g

The dietary needs meet for spinach and mushroom lasagna is Vegetarian