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Spinach Mushroom Lasagna

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Spinach Mushroom Lasagna



Ingredients :

  • 1 (8 ounce) package lasagna noodles
  • 2 eggs
  • beaten
  • 2 cups cottage cheese
  • 1 (15 ounce) container ricotta cheese
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons olive oil
  • 6 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 4 cloves garlic
  • minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 ¼ cups milk
  • 2 (10 ounce) packages frozen chopped spinach
  • thawed and drained
  • ½ cup shredded Parmesan cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9×13-inch baking dish.
  • Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
  • Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
  • Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
  • Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
  • Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
  • Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
  • Spread 1/3 of the cottage cheese mixture over the noodles.
  • Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
  • Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more. 1
  • Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna. 1
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
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