Spinach Lasagna | Pakistani Recipes | Pakistani Food

Ingredients:

lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese (cottage cheese)
2/3 cup grated Romano cheese 1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basi leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

NOTE:
Romano cheese (a hard, light-colored, sharp, Italian cheese, usually made of ewe’s milk).
Ewe: (a female sheep, esp. when fully mature).
Parmesan cheese: (a hard, dry variety of Italian cheese made from skim milk)

Preparation:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Add lasagna noodles and cook for 8 to 10 minutes and drain.
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, and then squeeze out excess liquid.
Chop spinach.
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 few lasagna noodles in bottom of a 9×13 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 spaghetti sauce over cheese.
Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour.
Cool 15 minutes before serving.


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