Chopped Spinach - 1 bunch
Sliced Mushroom -5 ounce
Lasagna Noodle - 10 ounce
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.