Ingredients
| 1 pkg. (8 oz.) | lasagna | | 1 bunch | spinach, washed and chopped in 1-inch pieces | | 1 pkg. (8 oz.) | sliced mushrooms | | 3 | tomatoes, diced | | 1 pkg. (15 oz.) | Ricotta cheese | | 1 pkg. (15 oz.) | cottage cheese | | 1 pkg. (6 oz.) | shredded Romano cheese | | 1 pkg. (6 oz.) | shredded Parmesan cheese | | 1/2 cup | heavy cream | | 1 | lg. onion, diced | | 1/2 cup | minced garlic | | 1 tbsp. | basil | | 1/2 tbsp. | oregano | | 1/2 tbsp. | rosemary | | 1/2 tsp. | black pepper | | 1 jar | spaghetti sauce (optional) | | 2 cups | shredded mozzarella cheese |
1 Recipe Reviews
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a little cayenne pepper and greek seasoning peps it up some
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Instructions
Wash and chop spinach, tomatoes and mushrooms; set aside. Prepare lasagna noodles according to package directions. Mix together in large bowl Ricotta, cottage, Romano and Parmesan cheeses. Add heavy cream, garlic, basil, oregano, rosemary and pepper. Remove and strain lasagna noodles. Preheat oven to 350°F. In a 13x9 pan, layer noodles, vegetables then the cheese mixture 3 times. Top with mozzarella cheese. Cover with foil. Bake for 45-50 minutes. Slice in 8 portions.
Author's Comments
This is a white lasagna sauce. Use the spaghetti sauce if you would like a red sauce. Either tastes great!
Well worth the preparation time too!!
Also... you may wish to double or triple the garlic amounts, as garlic dries out in the baking process...
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