Special Spinach Mushroom Lasagna
Sunday dinners are always special but this one was extra special. I finally got to meet little Olivia Jane. Sarah, Erin and I have grown up together. We have been friends for almost 25 years. It seems like yesterday we were playing with our baby dolls and in the blink of an eye we have all been blessed with healthy little babies of our own. Erin and her husband Marcus welcomed Olivia Jane into the world September 14, 2012. It was only appropriate to make them something special to celebrate Olivia's arrival.
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 gloves of garlic finely chopped
- 1 egg whisked
- 3 stems of fresh basil finely chopped
- 1 stem of fresh Italian parsley finely chopped
- 1 package of shiitake mushrooms
- ½ bag of fresh spinach finely chopped
- 1 box of whole grain lasagna cooked
- 1 large jar (24-25 ounce) of your favorite sauce
- 1 24 ounce part skim ricotta cheese
- 2 cups mozzarella cheese
- 1 ½ cups parmesan cheese
Cook lasagna noodles in boiling water and set aside. In a sauté pan cook onion and garlic for about 5 minutes, then add mushrooms, spinach, basil, and parsley. Cook for another 3 minutes. Add the jar of sauce and let simmer while you prepare your cheese mixture. In a large bowl combine ricotta cheese, 1 cup mozzarella, ¾ cup parmesan cheese and egg.
Now the layering. Ladle enough sauce just to cover the bottom of your casserole dish so the noodles don’t stick. Add enough noodles to cover the bottom of the dish usually 4. With a spoon or spatula spread half of the ricotta mixture on the noodles, top with half of the sauce mixture. Repeat, noodles, cheese mixture, and remaining sauce. Finish the top with the remaining 1 cup of mozzarella cheese and parmesan cheese.
Bake at 350 degrees for 30 minutes.
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Cheers to a fresh start with fresh ingredients!