Portobello and Spinach Lasagna


Marybeth made this lasagna the other night and it came out so good! The nice thing is the recipe calls for no-bake noodles, saving you a lot of time in prep work.
This recipe isn’t for non-mushroom lovers as there are a lot of mushrooms but if you like mushrooms, you’re going to love this lasagna. Note: This only calls for one jar of pasta sauce but you may want to add some extra if you like your lasagna saucy.
Ingredients:
  • 1 large bag of fresh spinach
  • 3 large portobello mushrooms sliced
  • no-boil lasagna noodles
  • 10 oz ricotta cheese
  • 1 egg
  • Dash pepper
  • 1/2 tsp Garlic salt
  • 1 cup shredded mozzarella cheese
  • 26 oz pasta sauce (about 1 jar of your favorite brand)
  • Italian seasoning blend for garnish
  • 1 tsp minced garlic
  • 1/4 cup grated parm cheese
Directions:
  1. Preheat oven to 350 degrees
  2. Saute the mushrooms for about 3-5 minutes over medium-high heat in a skillet with salt and pepper, until they are deeply colored and fragrant.
  3. Transfer them to a plate, and return the skillet back to the heat.
  4. Wilt the spinach in the skillet for about 3 minutes with 1 tsp minced garlic, then when dark green, transfer to a plate.
  5. In a separate bowl combine ricotta cheese, egg, 1/4 cup shredded cheese, garlic salt, pepper.
  6. Whisk until fluffy.
  7. Spray a 9“x11” baking dish with cooking spray. Begin to build the lasagna.
  8. First, coat the bottom of the baking dish with a thin layer of pasta sauce.
  9. Place noodles, not overlapping, on the sauce.
  10. Add spinach as the next layer.
  11. Top this with dollops of the ricotta cheese.
  12. Coat with sauce, then repeat the pattern but with a layer of mushrooms.
  13. Top the final layer with mozzarella and grated parm.
  14. Be sure that the top layer of noodles is coated with pasta sauce, otherwise, they will not properly cook.
  15. Bake for about 35-45 minutes, or until sauce is bubbling and the cheese is nice and melted.