Spinach and Mushroom Lasagna

The recipe Spinach and Mushroom Lasagna could satisfy your Mediterranean craving in about 4 hours and 35 minutes. For $3.6 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 762 calories, 57g of protein, and 32g of fat. Head to the store and pick up marinara sauce, parmesan cheese, part-skim mozzarella cheese, and a few other things to make it today. It works well as a rather expensive main course. 645 people have tried and liked this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 99%, this dish is excellent. Similar recipes include Mushroom & Spinach Lasagna, Spinach and Mushroom Lasagna, and Mushroom and Spinach Lasagna.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 245 minutes

 

Ingredients:

8 ounces cremini mushrooms, sliced

2 tablespoons chopped fresh parsley or basil

Kosher salt and freshly ground pepper

12 to 18 lasagna noodles (not no-boil)

1 32-ounce jar marinara sauce

1/2 cup grated parmesan cheese (about 1 ounce)

1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)

2 15-ounce containers part-skim ricotta cheese

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

Equipment:

bowl

slow cooker

Cooking instruction summary:

Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan. Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed. Photograph by Christopher Testani

 

Step by step:


1. Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.

2. Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit.

3. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.

4. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

5. Photograph by Christopher Testani


Nutrition Information:

Quickview
762k Calories
56g Protein
31g Total Fat
63g Carbs
62% Health Score
Limit These
Calories
762k
38%

Fat
31g
49%

  Saturated Fat
19g
121%

Carbohydrates
63g
21%

  Sugar
10g
12%

Cholesterol
118mg
40%

Sodium
1975mg
86%

Get Enough Of These
Protein
56g
113%

Vitamin K
257µg
245%

Calcium
1404mg
140%

Vitamin A
6317IU
126%

Selenium
86µg
124%

Phosphorus
1025mg
103%

Vitamin B2
1mg
60%

Manganese
1mg
59%

Zinc
6mg
46%

Folate
158µg
40%

Potassium
1341mg
38%

Magnesium
144mg
36%

Copper
0.67mg
33%

Vitamin C
25mg
31%

Iron
4mg
26%

Vitamin B12
1µg
24%

Vitamin B6
0.47mg
24%

Vitamin E
3mg
23%

Vitamin B3
4mg
22%

Fiber
5g
21%

Vitamin B5
1mg
18%

Vitamin B1
0.21mg
14%

Vitamin D
0.54µg
4%

covered percent of daily need
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