Spinach Lasagne Special
Submitted by essgee
Spinach lasagne with sauteed mushrooms, tomatoes, garlic, and fresh wilted spinach folded into a three-cheese filling. A vegetarian Italian lasagna with no jarred sauce needed.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
1 hrsNo jarred sauce in this lasagna. Fresh spinach wilts right into a skillet of sauteed mushrooms, tomatoes, garlic, and onion, then the whole mixture folds into a blend of cottage cheese, mozzarella, and Parmesan. Every layer is loaded with vegetables and cheese.
The sauteed vegetables go directly into the cheese mixture rather than being layered separately. This means every bite has everything: spinach, mushrooms, tomato, herbs, and melted cheese. No dry noodle layers, no plain cheese sections.
Oregano, basil, rosemary, and parsley season the filling as it simmers. The spinach wilts in a minute once it hits the hot pan, so add it last and stir just until it collapses. Reserved mozzarella on top melts into a golden, bubbly blanket during baking.
Kitchen Tips
- Wilt the spinach last. It cooks in seconds. Adding it earlier means mushy, overcooked greens with no color.
- Drain excess liquid. Spinach and tomatoes release water. If the mixture looks watery, simmer a few minutes to reduce before combining with cheese.
- Cook noodles al dente. They soften further during the 30-minute bake. Overcooked noodles turn to paste.
- Rest 5 to 10 minutes before serving. The cheese needs time to set so the layers hold together when you cut.
Variations
- Ricotta swap: Replace cottage cheese with ricotta for a richer, creamier filling.
- Add artichokes: Fold in chopped artichoke hearts with the mushrooms for another layer of flavor.
- Kale version: Swap spinach for chopped kale. It takes a few extra minutes to wilt but adds a heartier texture.
Ingredients
Directions
Cook noodles until al dente, drain, and set aside.
Preheat oven to 350℉ (180℃).
Heat oil in a big skillet and sauté garlic, onion, tomatoes, and mushrooms.
When onion is translucent, add herbs and spinach, stirring until spinach is wilted.
Simmer.
Reserving ½ cup mozarella cheese, in a large bowl combine cheeses.
Pour vegetables into cheese mixture and mix thoroughly.
Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan.
Top with reserved mozarella and more Parmesan cheese, if desired.
Bake for ½ hour.
Let sit for 5 to 10 minutes before serving.
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