I have always loved my mom’s lasagna. When the whole family is home together, she will often make it for us. Since there are a lot of us, she often makes one meat lasagna using her incredible spaghetti sauce, and one vegetable.
I invited some friends over for “Dinner and Downton” (you all watch Downton Abbey, right?) the other night, and decided lasagna would be good for the main course. Since there were some vegetarians on the guest list, I made mom’s vegetable lasagna using spinach and mushrooms.
- 1 box lasagna noodles
- olive oil
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 20 oz spinach
- 8 oz chive and onion cream cheese
- splash of milk
- 16 oz ricotta cheese
- 1 egg, beaten
- 8 oz shredded mozzarella
- 4 oz shredded parmesan cheese
Cook lasagna noodles according to package instructions.
Heat olive oil in a large saute pan. Add onion and cook, stirring occasionally, until soft. Add mushrooms, and cook until slightly soft. Add spinach and cook until slightly wilted. Remove vegetables from pan and set aside.
Melt the cream cheese and milk in the saucepan. Stir in vegetables.
In a bowl, mix ricotta and egg.
Grease a 9 x 13 baking dish. Cover the bottom of the dish with a layer of noodles. Top the noodles with half the vegetable mixture. Spoon ricotta mixture over vegetables and sprinkle with both cheeses. Add another layer of noodles, and vegetables, ricotta, and cheese. Bake lasagna in a 350F oven for 40 minutes, until slightly brown on top.
The result is creamy, cheesy, and delicious! Even after serving 5 hungry guests, I had quite a bit left over. Darn…
I also served a nice, basic salad and made some baked apples for dessert. Friends provided a tasty mushroom pizza and a delicious loaf of zucchini bread. It was a real feast!