Spinach Mushroom Lasagna

Ingredients:

Chopped Spinach - 1 bunch

Sliced Mushroom -5 ounce

Lasagna Noodle - 10 ounce

Ricotta Cheese

Chopped Onion - 1

Chopped tomatoes - 4

Minced garlic - 1tbsp

Dried Oregano - 1tbsp

Fresh Parsley - 1/2 a bunch

Fresh Basil leaves - 1/2 a bunch

Olive Oil - 4 tbsp

Grated Parmesan Cheese - 1 cup

Salt- To taste

Procedure:

Cooking the pasta Sheets:

• Cook the lasagna noodle in a large pot, slightly salted.


• Each lasagna noodle has a particular cooking time check the carton for instructions. (I cooked mine for about 12 minutes).


• Rinse the pasta sheets with cool water and set them aside.

Stuffing:

• Add 4 tbsp of Oil and add the minced garlic.


• Add dried oregano leaves, basil leaves and parsley leaves, chopped onion.


• Allow the onions to cook until transparent add mushroom and the chopped tomatoes and allow them to cook until you see a layer of oil on the top.


• Microwave the spinach with a (open lid- so as to retain the fresh green color).


• Drain excess water from the spinach, this is a very important step which will help make the lasagna stand else it ends up being very soggy.


• Add ricotta cheese to the cooked spinach and mix it well, add a pinch of salt to taste.


• Meanwhile pre heat the oven to 375F


• Spread a layer of tomato puree that is cooked in order to avoid the pasta sheet sticking to the bottom


• Spread a layer of pasta sheet in an oven safe container


• Spread the cottage cheese and spinach mixer


• Spread the tomato puree


• Repeat this process, depending on how many layers you would like.


• I generally have 3 pasta sheets one in the bottom one in the middle and one on top


• Add another layer of tomato puree on the top layer of the pasta and sprinkle in the Parmesan cheese.


• Bake it for 50 minutes and allow it to cool for 10 minutes before serving.

Tips and tricks for a yummy Lasagna:

• Drain all the excess water from spinach, it will avoid lasagna from being soggy.


• Cook the pasta noodle for the right time mentioned on the carton to avoid mushy sheets.


• Allow it to cool down before you serve.


• Slice the mushrooms thicker this will help then to retain their shape rather than melting away with heat.
• Spread a layer of tomato puree before you start layering the pasta sheets in order to avoid the pasta sticking to the base of the container.