Mushroom Lasagna

Gabriela Morales
Gabriela Morales
Delicious mushroom lasagna, try it; your whole family will love it, don’t miss out.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 jar tomato sauce 1 jar tomato sauce
  • 2 red bell peppers, large, roasted, seeded and peeled 2 red bell peppers, large, roasted, seeded and peeled
  • 1 egg, beaten 1 egg, beaten
  • 2 1/2 cups ricotta cheese
  • 2 1/2 cups Mozzarella cheese 2 1/2 cups Mozzarella cheese
  • 1 package frozen spinach
  • 1/2 cups Parmesan cheese, grated 1/2 cups Parmesan cheese, grated
  • 1/2 teaspoons nutmeg powder
  • 12 lasagna sheets, (sheets)
  • 2 teaspoons olive oil 2 teaspoons olive oil
  • 1 onion 1 onion
  • 450 grams button mushrooms, fresh 450 grams button mushrooms, fresh
Preparation
1h 30 mins
30 mins
Low
  • Preheat the oven to 175ºC.
  • Blend the tomato sauce and peppers until smooth. Mix the egg, ricotta, 1-1/4 cups of mozzarella, spinach, 1/4 cup of parmesan, and nutmeg.
  • Cook the lasagna noodles as directed on the package; omit the salt. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion; cook, stirring for 5 minutes or until tender but crisp. Add the mushrooms; cook for 10 minutes or until soft and golden, stirring occasionally.
  • Spread 3/4 cup of the sauce over the bottom of a baking dish; layer 3 sheets of lasagna noodles on top, 1/3 of the ricotta mixture, 1/3 of the mushroom mixture, and 3/4 cup of the sauce. Repeat the layers two more times. Cover these with the remaining noodles, sauce, mozzarella, and parmesan. Cover the lasagna with aluminum foil sprayed with cooking spray.
  • Bake for 1 hour or until completely heated through, removing the aluminum foil after 45 minutes of cooking. Let the lasagna rest for 15 minutes before cutting it to serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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