Preparation:
Steam spinach, just until tender. Press out excess moisture. Chop coarsely. Heat olive oil in large sauté‚pan and sauté‚mushrooms, onions and garlic over medium high heat until onions are tender. Drain any excess liquid and cool. Meanwhile, place ricotta cheese, 2/3 cup grated Parmesan, egg, salt, pepper, dried basil and oregano in a large mixing bowl. Add cooled spinach and mushroom, onion, garlic mixture. Mix with an electric mixer on low speed, just until blended. Cook lasagna according to package directions. Rinse under cool water and drain thoroughly. Spray a 9x13x2 inch baking dish with pan spray, or oil lightly. Place 4 lasagna strips in bottom of pan, overlapping slightly.
Top with 2 cups of the spinach filling. Sprinkle with 1 cup shredded cheese and 1/3 cup Parmesan cheese. Repeat pasta, filling and cheese layering two more times. Top with remaining 4 lasagna strips. Spread 1 cup marinara or tomato cream sauce over the top. Cover lightly with foil. Can be refrigerated a day in advance, if desired.
Heat oven to 350F, F. Bake lasagna, covered for 1 hour. Remove from oven and hold warm at least 30 minutes before cutting. Cut into 12 pieces and serve with favorite marinara or tomato cream sauce. Top with freshly grated Parmesan cheese. |
