Ingredients
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese
What’s next
Heat oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Cook and drain noodles as directed on package. Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion. Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg. Spread 1/2 cup spaghetti sauce in baking dish. Top with 3 noodles, overlapping to fit. Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce. Cover loosely with aluminum foil and bake 50 minutes. Sprinkle with Parmesan cheese. Bake uncovered about 10 minutes or until cheese is melted. Let stand 10 minutes before cutting. 6 servings.
Tweet
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