Spinach Lasagna (Lappe)
Yield
6 servingsPrep
25 minCook
30 minReady
65 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | pound |
lasagna noodles
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 10 | medium |
mushrooms
sliced |
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | pound |
spinach
washed |
|
| 1 | cup |
cottage cheese
|
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 8 | ounces |
mozzarella cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 226.8 | g |
lasagna noodles
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 1E+1 | medium |
mushrooms
sliced |
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 453.6 | g |
spinach
washed |
|
| 237 | ml |
cottage cheese
|
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
Directions
Cook noodles until al dente.
Drain and set aside.
Preheat oven to 350℉ (180℃).
Heat oil in a large skillet and sauté onion, garlic, tomatoes and mushrooms.
When onion is translucent, add herbs.
Chop the spinach and add to the skillet and stir until it is wilted.
Simmer.
Reserving ½ cup mozzarella, in a large bowl combine the cheeses.
Pour vegetables into the cheese mixture and mix thoroughly.
Layer noodles alternately with the vegetable-cheese in an 8 x 13-inch baking pan.
Top with reserved mozzarella and bake for 30 minutes.
Let sit for 5 to 10 minutes before serving.
