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."
 
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Ready In:
40mins
Ingredients:
10
Yields:
6 slices lasagna
Serves:
6
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ingredients

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directions

  • 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!

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Reviews

  1. Easy, yummy, makes a lot. Try it! I admit I substituted canned mushrooms and added a little bit more mozzarella.
     
  2. This dish was so easy to make and very tasty!!!
     
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RECIPE SUBMITTED BY

I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.
 
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