SPINACH AND MUSHROOM VEGGIE LASAGNA

Spinach and Mushroom Veggie Lasagna image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 2h27m

Yield 12 serving(s)

Number Of Ingredients 16

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2 tablespoons olive oil
1 1/2 lbs cremini mushrooms, sliced (and or or shiitake mushrooms)
1 teaspoon dried thyme
kosher salt
1 (15 ounce) container part-skim ricotta cheese
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded part-skim mozzarella cheese, divided
3/4 cup grated parmesan cheese
1 (10 ounce) package frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
fresh ground black pepper
5 cups tomato sauce
12 no-cook lasagna noodles
nonstick cooking spray

Steps:

Preheat oven to 375°.
Heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
Cook until softened, about 10-12 minutes.
In a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
Srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
Layer 4 sheets of lasagna on top, slightly overlapping.
Spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
Top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
Cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
Lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
Bake, covered, until bubbly, about 45 minutes.
Remove foil and increase oven temperature to 450°; cook until cheese browns, about 12 minutes.
Remove from oven and let sit for 15 minutes before cutting.
Serve warm and garnish with basil.