Spinach and Three Cheese Lasagne

    Spinach and Three Cheese Lasagne

    (565)
    6saves
    1hour35min


    462 people made this

    This is a hearty vegetarian lasagne with spinach and three cheeses - ricotta, Romano and mozzarella.

    Ingredients
    Serves: 12 

    • 20 sheets lasagne
    • 2 tablespoons olive oil
    • 1 cup chopped fresh mushrooms
    • 1 cup chopped onion
    • 1 tablespoon minced garlic
    • 2 cups fresh spinach
    • 3 cups ricotta cheese
    • 2/3 cup grated Romano cheese
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil leaves
    • 1/2 teaspoon ground black pepper
    • 1 egg
    • 3 cups grated mozzarella cheese
    • 3 cups tomato pasta sauce
    • 1 cup grated Parmesan cheese

    Directions
    Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. In a frypan over medium-high heat, cook mushrooms, onions and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
    4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagne sheets in bottom of a 20x30cm baking dish. Spread one third of the cheese/spinach mixture over pasta. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
    5. Cover dish with aluminium foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (565)

    Reviews in English (565)

    by
    510

    Fantastic! Our new favorite lasagna recipe. A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until onions were tender-crisp. I was skeptical about using a whole onion, but it really provided extra flavor and texture. Also, I omitted the parmesan (which appears in the directions but not in the ingredient list) and just sprinkled extra romano on the last layer. I wasn't sure where I was supposed to end up with the layering process, so after the romano, I topped it off with a layer of noodles, my last bit of sauce, and a good sprinkling of mozzarella cheese. For the sake of evennness throughout, next time I will alter the layering portions to 2c filling (three inside layers), 3/4c cheese (three inside layers plus top), and just over 3/4c sauce (three inside layers plus top). Thanks Robbie for the recipe!!!  -  04 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    388

    I made this for a dinner party, and it was a hit! I did make a few changes, though. I substituted 1 14-oz can chopped artichoke hearts (non-marinated) for the mushrooms. Also, I did not pre-cook the noodles, but instead just ran them under hot water before layering them and added about 1/3 cup water to the cheese mixture. They turned out perfectly. I was also very generous with the tomato sauce. I will probably add more spinach next time. There were no kids at the party, so I'm not sure about the kid-friendly rating...but my husband, who hates all vegetables, ate two helpings!  -  19 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    333

    I love spinach lasagna, and this one went over quite well. I did add quite a bit more spinach than just 2 cups fresh - that will hardly give you anything once it's cooked. I also tried a new technique and bought baby spinach in a package and didn't cook it. I layered the noodles, cheese mix and spaghetti sauce with the fresh spinach, packing in quite a bit of the fresh stuff. It turned out pretty well! And it saved a step (and a pan). Also used no-boil noodles for the first time, and was surprised to find that they actually do work pretty well (and save another step and pan). I have made lasagna based on this a few times since (not bothering to follow the recipe exactly - just from memory). I've also used frozen spinach and it works well. Thanks for a yummy recipe!  -  07 Aug 2006  (Review from Allrecipes USA and Canada)

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