Spinach And Mushroom Veggie Lasagna

Total Time: 2 hrs 27 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 1/2 lbs cremini mushrooms, sliced (and or or shiitake mushrooms)
• 1 teaspoon dried thyme
• kosher salt
• 1 (15 ounce) container part-skim ricotta cheese
• 3/4 cup skim milk
• 2 eggs, lightly beaten
• 3 cups shredded part-skim mozzarella cheese, divided
• 3/4 cup grated parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, defrosted and drained
• 1/3 cup chopped fresh basil, plus more to garnish
• 1 teaspoon dried oregano
• fresh ground black pepper
• 5 cups tomato sauce
• 12 no-cook lasagna noodles
• nonstick cooking spray

Recipe

• 1 preheat oven to 375°.
• 2 heat oil in a big skillet over med-high heat; add in the mushrooms and thyme; season with salt.
• 3 cook until softened, about 10-12 minutes.
• 4 in a bowl, combine the ricotta, milk, and eggs; add in 1 cup mozzarella cheese, the parmesan, spinach, basil, and oregano; season with salt and pepper; stir to incorporate.
• 5 srpead 1 cup tomato sauce in the bottom of a 13 x 9 inch baking pan.
• 6 layer 4 sheets of lasagna on top, slightly overlapping.
• 7 spread half the ricotta mixture on the noodles and cover with half the mushroom mixture.
• 8 top with 1 1/2 cups tomato sauce; repeat with 4 sheets of lasagna noodles, remaining ricotta mixture, remaining mushrooms, and 1 1/2 cup tomato sauce.
• 9 cover with remaining 4 sheets lasagna noodles, the remaining cup tomato sauce, and the remaining mozzarella cheese.
• 10 lightly coat a sheet of foil with nonstick cooking spray and cover the uncooked lasagna, spray-side down.
• 11 bake, covered, until bubbly, about 45 minutes.
• 12 remove foil and increase oven temperature to 450°; cook until cheese browns, about 12 minutes.
• 13 remove from oven and let sit for 15 minutes before cutting.
• 14 serve warm and garnish with basil.