Sep 22, 2010

Spinach Mushroom Lasagna


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


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.


  • 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.

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