Does anyone know any good Lasagna spinach and mushroom recipes?

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Happy eating.Does anyone know any good Lasagna spinach and mushroom recipes?
Portabello Mushroom With Spinach and Feta Lasagna (Vegetarian)


1录 hours | 40 min prep | SERVES 8





This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be saut茅ed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.








Ingredients


9-10 lasagna noodles , uncooked


1 (14 ounce) can diced tomatoes with juice , undrained (Italian style is okay)





1 (8 ounce) can tomato sauce





1 (6 ounce) can tomato paste





1 tablespoon balsamic vinegar (optional)


1 tablespoon dried basil


1 teaspoon dried oregano


1/2-1 teaspoon garlic powder


salt and pepper


2 cups shredded mozzarella cheese , divided (more if desired)


1 cup feta cheese , crumbled (more if desired)





1 (10 ounce) package frozen chopped spinach , thawed and squeezed dry





1 egg , slightly beaten


1/2-1 lb portabella mushrooms , cut into 1/4 inch thick slices





Directions


1Set oven to 350 degrees.


2Grease a 13 x 9-inch baking dish.


3Cook the lasagna noodles until soft.


4Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.


5in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.


6In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.


7Layer 3 pieces of cooked lasagna noodles on top of the sauce.


8Then 1/2 of the cheese mixture.


9Then 1/2 of the sliced mushrooms.


10Then another 1/3 of the sauce; repeat.


11Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.


12Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese meltsDoes anyone know any good Lasagna spinach and mushroom recipes?
Ingredients


1 pound lasagna noodles


4 teaspoons olive oil


4 cloves garlic, minced


1 pound mushrooms, sliced


salt to taste


freshly ground black pepper


1/4 teaspoon dried oregano


4 bunches fresh spinach, washed and stemmed


2 cups low-fat ricotta cheese


pinch of nutmeg


2 cups basic tomato sauce, homemade, jarred or canned


1 cup shredded low-fat mozzarella cheese


1/2 cup breadcrumbs





Cooking Instructions


1. Bring a large pot of well salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Drain again and lay the noodles out on paper towels.


2. Heat 2 teaspoons of olive oil in a nonstick pan over medium-high heat. Add the mushrooms, season with salt, pepper and oregano and cook for two minutes. Add half of the garlic and cook until the mushrooms are browned on the edges. Set the mushrooms aside in a strainer to allow the excess liquid to drain.


3. Wipe the inside of the pan with a paper towel and heat the remaining olive oil in it over medium-high heat. Add the garlic, salt and pepper and cook for 30 seconds. (It's easier to distribute the salt and pepper in the oil before adding the spinach). Add the spinach (with the water that clings to it) and cook until it is just wilted. Set the spinach in a strainer to allow the excess liquid to drain.


4. Preheat the oven to 325掳F.


5. In a medium bowl, season the ricotta cheese with salt, pepper and nutmeg.


6. Cover the bottom of a large baking dish that is at least 2 inches deep with a thin coat of tomato sauce. Line the dish with a single layer of lasagna noodles. Spread 1/3 of the ricotta mixture over the noodles and sprinkle with some of the mozzarella cheese. Spread all of the mushrooms over the cheese and sprinkle with a few tablespoons of breadcrumbs. Repeat with another layer of noodles, cheeses, the spinach mixture and breadcrumbs. Continue with another layer of noodles, the remaining ricotta, a sprinkling of mozzarella and the remaining tomato sauce. Finish with a final layer of noodles sprinkled with the remaining mozzarella and breadcrumbs.


7. Cover with foil and bake for 35 minutes. Remove the foil and continue to bake until the top is golden brown, about 5 minutes more. Let stand for at least 15 minutes before cutting into squares and serving.
FRENCH LASAGNA (spinach and mushrooms)





1/2 lb. lasagna noodles


2 tbsp. olive oil


1 cup diced onions


4 cloves garlic, minced


1 tsp. basil


1 tsp. tarragon


2 cups mushrooms, sliced


2 lb. ricotta


4 eggs, lightly beaten


1 cup packed chopped raw spinach


1/4 tsp. pepper


1/4 tsp. nutmeg


1/2 cup Parmesan cheese


1 1/2 cups grated mozzarella





BECHAMEL SAUCE:


1/4 cup butter


1/4 cup flour


1 3/4 cups milk


1/2 cup Parmesan cheese


1/8 tsp. pepper


1/8 tsp. salt





Cook noodles al dente. Drain; refill pot with cold water and let noodles sit in water.





Heat the oil in a 10 inch skillet on medium heat; saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender.





In a large bowl mix ricotta, eggs, sauteed veggies, raw spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup mozzarella. Preheat oven to 375 degrees.





TO MAKE THE BECHAMEL SAUCE:


Melt butter in 2 quart saucepot. When melted, add milk stirring constantly. Then add Parmesan cheese, salt and pepper to taste. Cook until the sauce thickens. Thin with a bit of milk if needed. Remove from heat and set aside.





Preheat oven to 350 degrees F.





TO ASSEMBLE:


Brush just a bit of sauce into the bottom of a 9x12-inch pan to cover. Add a layer of noodles, then some of the cheese mixture. Repeat with a layer of noodles, cheese mixture, noodles and then top with remaining Bechamel sauce and remaining 1 cup of mozzarella.
Make a regular vegetarian type Lasagna using your spinach and mushrooms mixed with the tomato sauce and the three cheeses as well (cottage, mozzarella, Parmesan ) in the layers with lasagna noodles. Then bake.


Other vegetables can also be added as an option to your vegetarian sauce diced egg plant, cauliflower, broccoli)


Meat sauce can also be added if you like.
Try looking through this free E-book, it's got 490 award winning recipes.
This is a favorite of mine! I made it for my family and it went fast, everyone loved it. It is lighter and definitely better tasting due to lean ground turkey, lots of fresh vegetables, and delicious cheese!





Lasagna Lite


9 whole wheat lasagna noodles (about 8 oz)


1/2 cup onions, chopped


3 garlic cloves , minced


1 lb ground turkey


1 cup mushrooms, thinly sliced


1 green pepper, deseeded and diced


1 large tomato, diced


3 cups tomato sauce


2 teaspoons oregano


1 teaspoon basil


1 teaspoon dried parsley


1/2 teaspoon fresh ground black pepper


6 cups fresh spinach , chopped


2 cups fat-free ricotta cheese


3 teaspoons dried chives


8 ounces part-skim mozzarella cheese, grated





Directions


Preheat oven to 350掳F. Spray a large nonstick frying pan with vegetable cooking spray. Cook onion and garlic for several minutes stirring constantly. Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step). Add the mushrooms and cook for another 2-3 minutes. Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes. Remove frying pan from heat. While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente. Drain noodles and rinse with cold water and drain. In a bowl, combine ricotta and chives, mix in spinach. Spray a 9x13-inch baking pan with vegetable cooking spray. Arrange 3 lasagna noodles on the bottom of the pan. Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella. Repeat twice with remaining ingredients. Bake for about 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.