This cream cheese and shrimp dip is simple to make and is usually a hit. Serving the cream cheese at room temperature and the cocktail sauce cold will yield the greatest results.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 15 lasagna noodles
- 2 tablespoons olive oil
- 1 cup chopped fresh mushrooms
- 1 cup chopped onions
- 1 tablespoon minced garlic
- 2 cups fresh spinach
- 3 cups ricotta cheese
- ⅔ cup grated Romano cheese
- 1 egg
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- ½ teaspoon ground black pepper
- 3 cups shredded mozzarella cheese
- 3 cups tomato pasta sauce
- 1 cup grated Parmesan cheese
Instructions
- Preheat the 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 or until al dente; drain.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
- At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
- Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl. Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
- Lay 5 lasagna noodles in the bottom of a 9×13-inch baking dish. Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.
Reviews
Delicious recipe with ravings from guests. Only factor was the instructions; way too wonky and poorly written. Add chopped spinach to the mushroom/onion mixture to cook only until wilted. As everyone states…each layer should have 3-4 lasagna noodles (3 worked well). Increase spinach to 3 cups & add an egg to ricotta mixture. Do NOT waste energy using a mixer for spinach/mushrooms/onion!!
There is no way you can layer 5 lasagna noodles in a 9×13 casserole. I also don’t think this recipe uses enough spinach. I used 5-6 cups. I lined 3 noodles and layered them 3 times.
I made this recipe exactly as written. It was a real surprise about how I didn’t miss the meat (my husband too). This is a delicious recipe and it is now added to our regular meal rotations!
It’s a wonderful recipe to start, and read the positive reviews. It will make a better recipe and can add veggies to make it yours! Like others, I changed 1 cup mushrooms to close to double and 2 cups of Spinach to 1 pound (tub). Tomato pasta sauce to marinara sauce. Have fun with it and take care!
Really love this recipe. Don’t think I’d use five lasagna noodles per layer next time, however. Four is enough for me. Scrumptious.
Excellent recipe. Will make again.
I used the basis of the recipe but substituted from my garden….fresh Swiss chard instead of spinach, substituted less expensive cottage cheese instead of cheeses which are not in my budget, used spinach lasagna noodles which I had in pantry and I needed to par cook and added 1lb of chorizo just because I had it in the freezer and I wanted a meat lasagna. Method: removed 1lb (454 grams) chorizo from casing … mince up and fry in a pan with a bit of canola oil, when slightly browned added a 15oz tin of crushed tomatoes (use MUTTI brand tomatoes if available) and add a tablespoon of white sugar to the mix. Bring mixture to a boil.. lasagna noodles boiled to par.. 3 per layer… 3 layers… mix in a separate bowl 2 cups of cottage cheese, spices, egg mixture…in separate pan sauté chopped whole onion, with 3 cloves garlic, 6 large mushrooms chopped, in some oil…when onions nice and translucent added chopped Swiss chard about 4 – 5 cups until chard is nicely wilted. When this mixture is cool mix together with cheese and egg mix. Layer 1/3 meat sauce on bottom, 3 noodles, 1/3 cheese egg chard mixture, 1/3 mozzarella cheese and parm, layer meat sauce, 3 noodles, rest of cottage cheese mixture, remaining 3 noodles, meat sauce, and rest of mozza and parm cheeses.. bake 45 minutes, remove foil bake until cheese is golden. Serve with homemade garlic toast. Thank you to all the chefs for their inspiration and contributions to this recipe.
I’ve made it a few times and it’s really good. Only adjustments I made was to add 1 pound of fresh spinach that I cooked down in a skillet and added 4 cups of chopped mushrooms.
No changes!
This is the best spinach lasagna recipe I’ve made. To simplify the prep I used a large saute pan with a lid. I sauted first the onions for a minute, then added the garlic and mushrooms and sauted all of that for another minute or so, then added fresh spinach leaves on top and covered it all with the lid until the spinach steamed and softened (about 5 minutes). I also used twice as much spinach as called for (20 oz instead of 10.)
Maybe I did something wrong but there didn’t seem to be enough of the ricotta mixture for three layers. Also, despite squeezing as much moisture out of the spinach as possible, the final product turned out a little liquidy.
Delicious i used more spinach then it called for otherwise it came out perfect
Pretty good veggie lasagna! I used an entire 10oz package of spinach and three chopped roasted green peppers instead of mushrooms. It could’ve used much more sauce but that’s my personal opinion. The flavor could’ve been more vibrant if I used fresh herbs instead of dried. All in all, really delicious!
Delicious, but tweaks are needed to get it to look like the photo. For that much spinach, one would need ~4 cups of fresh spinach or two bushels (maybe less if you are using the kind in a tub since those leaves tend to be flatter). We only baked 50 minutes and found the lasagna a bit dry. Next time, I’ll add another 1/2 cup of pasta sauce. I also used 1.5-1.75 cups of sliced, fresh crimini mushrooms and would do that again. One could probably go up to a whole onion depending on how smooth or chunky you like your filling. Lastly, we didn’t have any parmesean, but we had cotija on hand, and it worked out great. We dialed back on the salt a little since some brands of cotija (Cacique in particular) can be very salty. Definitely making this again!
So many changes had to be made but it ended up being a hit!
Hey, it’s me again. Guess what? Even though I botched it, it still WORKED! Now understand, my husband is an apex carnivore. He PRIDES himself on his “guys’ ” lasagna. (No ricotta, etc) Each pan of his weighs +12 pounds using sausage and 7 kinds of cheese. He always says “if I want ricotta, I’ll get a cannoli.” As I was making this, he kept saying “please stop calling that lasagna.” And “you’re SOAKING your noodles?” etc. As it was cooling, he tried to cover it w/tinfoil and asked “who is this going to?” (He was going to immediately give it AWAY!) Sheesh! So, when it was done cooling, I asked “Would you like to try it?” and with a lot of drama/eye-rolling, he cut himself a piece/ate while I was cleaning up. He sheepishly looked at me grinning/holding his plate up & asked “can we have another piece?” (Meaning he and the dog). He cut himself another HUGE piece! Well what do you know. As others said, even MEAT eaters like this lasagna! And yes, I did give the rest away because it was far too large for 2 people. I’ll make it right next time. Yeah, don’t get on me about rating a recipe “5 stars” that I didn’t make. It’s not the recipe’s fault I botched it.
This really good. Next time we’ll use a whole bag of spinach. I also used no boil noodles. It made this a quicker, easier recipe.
It was awesome. Even the meat eaters loved it.
This took longer than we expected. We added more sauce… approximately 1&1/4 jars for 8 servings, although made in a 9×13 pan with 4 layers. Type of sauce would likely make a difference, we only had Classico tomato and sweet basil and Prego on hand. Overall pretty yummy for a veggie lasagna. I think the mushrooms made it taste meaty which was good without the need to use meat. Delicious, Thank you!
I added some Cabernet Sauvignon to the sauce doubled the garlic, 10 cups spinach and 4 cups mushrooms. It turned out great.
Very good recipe. Added a little more sauce (used a 28 ounce jar of Raus) and a 12 ounce package of whole wheat lasagna noodles (16 not 20). This lasagna is good enough for breakfast.