Spinach Lasagna III

Ingredients · for 12 (scales to your household)

• 20 Lasagna noodles $3.10
• 2 tablespoons Olive oil $0.36
• 1 cup Mushrooms $1.34
• 1 cup Onion $0.75
• 1 tablespoon Garlic $0.05
• 2 cups Spinach $1.69
• 3 cups Ricotta cheese $14.76
• 2/3 cup Romano cheese $5.25
• 1 teaspoon Salt $0.05
• 1 teaspoon Dried oregano $0.07
• 1 teaspoon Dried basil leaves $0.07
• 1/2 teaspoon Ground black pepper $0.07
• 1 Egg $0.40
• 3 cups Mozzarella cheese $6.72
• 3 cups Tomato pasta sauce $3.95
• 1 cup Parmesan cheese $2.70

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Per serving