Spinach Mushroom Lasagna
Servings
6Serving size
1/6 lasagnaThis recipe can be multiplied using multiple pans. Makes great leftovers.
Ingredients
| 2 package (10 ounces) Frozen spinach |
| 1/2 tsp. Ground nutmeg |
| 1/8 tsp. Salt |
| 2 ounce Semisoft goat cheese |
| 2 tsp. Olive oil (divided) |
| 3 clove Garlic, raw (minced) |
| 1 large White or yellow onions (sliced) |
| 2 Medium stalk Celery, raw (diced) |
| 2 lb Crimini mushrooms (coarsely chopped) |
| 2 tsp. Dried marjoram |
| 12 ounce Whole Wheat Lasagna (or gluten-free lasagna noodles) |
| 8 ounce Provolone cheese (sliced) |
Instructions
Line an oblong 10 inch Pyrex dish with foil.
Place the thawed spinach in a strainer and squeeze out the excess water.
Place the spinach in a mixing bowl.
Place the bowl in the microwave and heat for 2 minutes.
Add the salt, nutmeg and goat cheese. Stir well until the cheese is melted. Set aside.
Place 2 teaspoons of the olive oil in a very large skillet over medium heat.
Add the garlic and sauté for one minute.
Add the onion and celery and continue sautéing for 2 minutes.
Add the mushrooms and cook, stirring frequently, for about 10 minutes.
Add the dried marjoram and toss well. Set aside.
Place half of the lasagna noodles in the bottom of the pan.
Top with half of the spinach mixture.
Top with half of the mushroom mixture. Spread evenly.
Layer the other half of the lasagna noodles and then the spinach and the mushrooms.
Cover the pan with aluminum foil and place in the oven.
Bake for 60 minutes covered.
Remove the foil and spread the provolone cheese evenly over the top.
Return to the oven and bake for another 15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Lasagna is the perfect winter meal. You can make it in advance without a lot of effort and this rich, sweet, savory dish is perfect for a cold winter’s night. The lasagna keep well and makes a perfect dish for lunch or dinner the next day.