4 Cheese Spinach Mushroom Lasagna
Recipe type: Family meal
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 15 oz ricotta cheese
  • 2 lb mozzarella cheese thinly sliced
  • ½ grated parmesan cheese
  • 8 oz ricotta saltata grated or shredded
  • 2 eggs
  • 16 oz marinara sauce (see my recipe below for homemade marinara sauce)
  • 1 bunch fresh parsley, minced
  • 1 box (16 oz) lasagna noodles
  • 1 oz dried porcini mushrooms
  • 16 oz button mushrooms (or any fresh mushroom of your choice)
  • 1 large bunch of spinach
  • ½ cup white wine (or anything you have left over)
Instructions
  1. Preheat oven to 375.
  2. Soak dried porcini mushrooms in wine for at least 20 min. Once the mushrooms have rehydrated, chop finely, leave in liquid and set aside.
  3. Saute spinach in batches until wilted down - about 3 minutes per batch. Squeeze out as much water as possible from spinach. Chop roughly and set aside.
  4. Thinly slice mushrooms and saute in olive oil until they are caramelized. Do this in two batches if needed, so the mushrooms are not overcrowded in pan and will caramelize properly.
  5. In a large mixing bowl, combine ricotta, parmesan, ricotta salata, eggs, about half the minced parsley, and salt and pepper to taste-I use lots of pepper.
  6. Use 9x12 pan at least 3 inches deep. Start with a ladle-full of sauce on the bottom of the pan, then a single layer of lasagna noodles (we used about 3-4 noodles per layer). If you have to, break the noodles up into pieces to make them fit better. Layer ⅓ ricotta cheese mixture, ⅓ mozzarella cheese slices, half the spinach, half the sautéed mushrooms, and half the porcini mushrooms with reserved liquid. Cover the layer with a few ladles of sauce. Repeat this order for the next layer, starting with the uncooked noodles. At the end of this layer, place a third layer of noodles. Top this with remaining ricotta cheese, then sauce. Place remaining mozzarella cheese on top.
  7. Bake in the oven for about one hour, or until cheese is bubbling and lasagna seems firm when pan is jiggled. Cover with tin foil if the top of the lasagna begins the brown too much.
  8. When the lasagna comes out of the over, sprinkle it with the remaining minced parsley. Let sit for about 20 minutes before serving.
Recipe by The Two Bananas at https://thetwobananas.com/4-cheese-spinach-mushroom-lasagna/