Spinach Mushrooms Lasagna (Vegetarian)

This tasty and easy #vegetarian lasagna can become your quick lunch idea. Our family has stop using white bread and pasta so I am using whole grain lasagna, and it’s absolutely delicious.
 

The combination of spinach, mushrooms and ricotta cheese in this recipe is really heavenly. I hope you give it a try and enjoy as much as my family and I did.

Serving 4

Prep time 15 minutes

Cooking time 25-35 minutes

(350 C first 30 minutes and broil for 5 minutes )

Ingredients:

Spinach (washed & chiffonade ) 3 cups

Mushrooms (sliced) 2 cups

Shredded cheese 3 cups (using mix of Mozzarella and Gouda)

Ricotta Cheese 280g (1 pack)

Onion 1/2 large or 1 medium

Salt and black pepper 1 tsp each

Chili pepper 1/2 tsp

Oregano 2 tsp

Lasagna 1/2 pack (need 9 pieces, I am using whole grain)

Milk 1/2 cup

Olive Oil 1 tsp

Garlic 2 cloves (optional, I didn’t add any since I can’t eat garlic)

Directions:

Pre-heat your oven 350 C

Wash and chiffonade the spinach. (I used washed baby spinach, but you can use regular spinach instead. Also wash and slice the mushrooms, as well as onion. Slice the onion half a moon or vertical slices. Grate the cheese and set aside.
 

In a frying pan sauté onion for couple of minutes , and add the mushrooms and sauté with onion. Once the color of mushrooms changed add the spices and stir. Now add the spinach and sauté with rest of ingredients on high temperature for 2 minutes.

Add 2 Tbsp of Ricotta cheese and stir, then add half cup of milk, stir, cover and cook on low temperature.

In a deep pot bring water to boil and add 9 pieces of lasagna, and few drops of oil. Cook it for 5-7 minutes. Then drain the lasagna.

Add 1 tsp of olive oil to a pyrex, and cover the bottom surface with 3 pieces of lasagna, then add a layer of spinach sauce, a layer of Ricotta cheese.
 

Repeat this step but this time instead of Ricotta cheese, use the shredded cheese. Once the last layer of lasagna is added, just add the rest of ricotta cheese, add one layer of full spinach leaves, and shredded cheese.

Cover the pyrex with foil and cook the lasagna for 30 minutes. Then take the foil off and put the oven on broil for 5 minutes. (Just enough to make the top golden)

Serve and enjoy

Watch the step by step video