Mushroom Lasagna

Name: Mushroom Lasagna
Prep time: 120 min
Cook time: 30 min
Yield: 12
Cuisine: Italiana
Ingredients: 1 jar tomato sauce; 2 red bell peppers, large, roasted, seeded and peeled; 1 egg, beaten; 2 1/2 cups ricotta cheese; 2 1/2 cups Mozzarella cheese; 1 package frozen spinach; 1/2 cups Parmesan cheese, grated; 1/2 teaspoons nutmeg powder; 12 lasagna sheets, (sheets); 2 teaspoons olive oil; 1 onion; 450 grams button mushrooms, fresh

Gabriela Morales

Delicious mushroom lasagna, try it; your whole family will love it, don’t miss out.

Reviewed by Editorial Team of Kiwilimón

Published: 06-12-2013

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.

At the moment, this recipe does not have nutritional information.

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Mushroom Lasagna

Ingredients

Preparation

Nutritional information

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