SPINACH AND MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 4h35m
Yield SERVES: 6 to 8
Number Of Ingredients 9
Steps:
- Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
- Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH
Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!
Provided by JANINEGOODWIN
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
- Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
- Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
- Combine Alfredo sauce and milk in a medium bowl. Mix well.
- Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
- Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g
SHANNON'S SPINACH MUSHROOM LASAGNA
I love making this dish, and Mark even likes to eat it, although he doesn't like mushrooms. Try it ,you'll love it.
Provided by Shannon Holmes
Categories Cheese
Time 40m
Yield 6 slices lasagna, 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray a large skillet with no stick butter cooking spray.
- Saute the mushrooms until slightly cooked and juice is forming in the bottom of the pan.
- Drain the juice from the mushrooms and spray with cold water to stop the cooking process.
- Pat dry.
- Mix everything together in a large bowl, except for noodles.
- Pour a small amount of sauce in a 8 by 8 by 8 or 9 by 9 by 9 casserole dish sprayed with no stick cooking spray.
- Arrange 2 whole noodles and 1 broken one in baking dish.
- Spread half of spinach mixture over noodles.
- Place two more whole noodles ans one broken one on top of spinach mixture.
- Top with a little more sauce.
- Spread remaining spinach mixture on top of noodles, and top with remaining noodles and sauce.
- You may not need all of the sauce, I used about 2 1/2 cans.
- Bake in oven preheated to 375 degrees, covering casserole with aluminum foil before placing in oven.
- Bake for about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 273.2, Fat 1.5, SaturatedFat 0.5, Cholesterol 8.7, Sodium 785.9, Carbohydrate 38.6, Fiber 4.7, Sugar 7.8, Protein 27.2
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