Spinach, Mushroom & "Ricotta" Lasagna
Magically delicious!
Cooking Instructions
- 1
If using the homemade tofu ricotta and marinara sauce, make sure to prepare ahead!
https://cookpad.wasmer.app/us/recipes/342618-fresh-tofu-ricotta
https://cookpad.wasmer.app/us/recipes/341636-hearty-marinara-sauce - 2
Heat 1 tablespoon olive oil in a large skillet. Once hot, add mushrooms and cook until slightly browned. Transfer to a medium mixing bowl.
- 3
In the same skillet, heat another tablespoon of olive oil. Add the spinach and cook until wilted.
- 4
Transfer spinach to a colander and press with the back end of a spoon to remove excess moisture. Add to the bowl of mushrooms. Season with salt and pepper. Mix well and set aside.
- 5
Lightly spray a large baking dish with nonstick cooking spray. Add a layer of marinara sauce to the bottom of the baking dish, then a layer of lasagna sheets, then marinara.
- 6
Spread half of the ricotta mixture evenly, then a layer of lasagna sheets, followed by marinara.
- 7
Evenly spread the spinach and mushroom mixture, then a layer of lasagna sheets, followed by marinara.
- 8
Spread the remaining half of the ricotta mixture, then a layer of lasagna sheets, followed by all of the remaining marinara.
- 9
Place foil securely over the top of the lasagna and let sit at room temperature for 30 minutes. Meanwhile, preheat the oven at 375º.
- 10
Place the lasagna in the oven and bake for 50 minutes. Remove the foil midway through cooking.
- 11
After baking, let the lasagna sit for a minimum of 10 minutes before serving.
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