Spinach Lasagna Recipe
"An abundance of fresh spinach, flavorful mushrooms, light tomato sauce and a variety of cheeses makes for a seriously delicious lasagna. This keeps incredibly well - it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we've fallen in love with the ease and final texture of the noodles...."
INGREDIENTS
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2 tablespoons olive oil
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1 medium onion (70 grams or 3/4 cup), finely diced
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2 1/2 cups chopped cremini mushrooms (8 ounces or 225 grams)
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1 garlic clove, minced
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12 ounces (340 grams or two 6-ounce bags) fresh spinach leaves, rinsed
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3/4 teaspoon kosher salt, or to taste
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2 cups (425 grams or 15-ounce container) ricotta cheese, can substitute cottage cheese
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2 large eggs, beaten
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1/4 teaspoon freshly ground black pepper
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3 cups (680 grams or 24-ounce jar) marinara sauce, see our homemade marinara sauce recipe
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12 no-boil lasagna noodles (or use regular lasagna noodles that have been cooked)
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1 cup (3 ounces or 85 grams) grated parmesan cheese
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2 cups (8 ounces or 225 grams) shredded mozzarella cheese
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