Our Kitchen

Mushroom Spinach Lasagna



  • 10 uncooked lasagna noodles
  • 1/2 white onion diced
  • 4 oz diced mushroom
  • 9 oz frozen chopped spinach, thawed and completely drained
  • 2 cloves minced garlic
  • 1 large beaten egg
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese (1 cup in mix, 1 cup on top)
  • 1 tsp olive oil
  • salt – to taste
  • black pepper – to taste
  • 2 tbsp dried oregano
  • 1 jar marinara sauce


  • Cook lasagna noodles in boiling water to Al dente. Drain and lay out flat on a baking sheet to cool.
  • Preheat oven to 400 F.
  • Heat oil over medium. Add onion and garlic and cook for a few minutes until they are soften. Add mushrooms, spinach and oregano and cook for a few more minutes and then cool.
  • Warm marinara sauce.
  • Combine beaten egg, ricotta cheese, 1 cup mozzarella cheese and spinach mixture in a bowl. Mix well.
  • Spray baking dish with cooking spray. Spread marinara sauce.
  • Spread the filling over noodles. Roll into a pinwheel and place seam side down into the baking dish. Pour sauce over the top. Then sprinkle mozzarella cheese.
  • Cover the aluminum foil and bake for 30 minutes. Remove foil and bake for a few minutes until cheese is melted.
  • Remove from oven.

Our daughter’s prayer over this meal was a simple request that it might be good.
that is literally what she said..


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