Skillet Mushroom-And-Spinach Lasagna (Country Living) Recipe

Name: Skillet Mushroom-And-Spinach Lasagna (Country Living)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces whole milk ricotta; 1/4 cup chopped fresh basil, plus more, sliced, for serving; 1 large egg; 8 ounces shredded six-cheese Italian blend, divided; 2 ounces Parmesan, grated (about 1/2 cup), divided; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil, divided; 12 ounces coarsely shopped assorted mushrooms (such as shiitake, cremini or button); 1 medium sweet onion, chopped; 1 small red bell pepper, chopped; 5 ounces baby spinach or kale; 2 large garlic cloves, finely chopped; 1 (14.5 ounce_ can fire-roasted diced tomatoes; 12 no-boil lasagna noodles; 10 ounces refrigerated light Alfredo sauce

Servings: persons

16 ounces whole milk ricotta
1/4 cup chopped fresh basil, plus more, sliced, for serving
1 large egg
8 ounces shredded six-cheese Italian blend, divided
2 ounces Parmesan, grated (about 1/2 cup), divided
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
12 ounces coarsely shopped assorted mushrooms (such as shiitake, cremini or button)
1 medium sweet onion, chopped
1 small red bell pepper, chopped
5 ounces baby spinach or kale
2 large garlic cloves, finely chopped
1 (14.5 ounce_ can fire-roasted diced tomatoes
12 no-boil lasagna noodles
10 ounces refrigerated light Alfredo sauce

1
1. Preheat oven to 400 degrees. Stir together ricotta, basil, egg, 1 cup cheese blend, and 1/4 cup Parmesan in a bowl. Season with 1/2 teaspoon each salt and black pepper.
2
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and saute, stirring occasionally, until lightly browned, 5-7 minutes; remove to a bowl. Add 1 tablespoon oil to skillet. Add onion and bell pepper and saute, stirring occasionally, until tender, 4-6 minutes. Add spinach and garlic and saute, stirring, until wilted, 2-4 minutes. Add opinion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper.
3
3. Wipe out skillet and coat with remaining tablespoon oil. Arrange 4 noodles in bottom of skillet, breaking as needed to form a single layer. Top with a third each of vegetable mixture, ricotta mixture and alfredo sauce. Repeat two more times, layering noodles in opposite direction each time. Top with remaining cup cheese blend and 1/4 cup Parmesan.
4
4. Bake until golden brown, 30 minutes. Served sprinkled with sliced basil.

1728

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 ounces whole milk ricotta, 1/4 cup chopped fresh basil, plus more, sliced, for serving, 1 large egg, 8 ounces shredded six-cheese Italian blend, divided, and more.

Yes, Skillet Mushroom-And-Spinach Lasagna (Country Living) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Mushroom-And-Spinach Lasagna (Country Living)

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