15 oz Whole Milk Ricotta
1/2 cup shredded Parmesan
1 Large Egg
Seasonings to taste- I really will never give a measurement on these. I feel for something to turn out right you need to season the way YOU like.
16oz mushrooms sliced - I used baby bellas as that is what I got the best deal on
3 TBSP Minced Garlic
10 oz raw spinach
Lasagna Noodles (12)
1 Jar (15-16 oz) Sauce- It was too hot to make my own sauce and then bake something.
2 cups shredded Gouda- This was how I replaced the mozzarella mistake.
Cook the mushrooms and add the garlic.
In a bowl mix together the ricotta, parmesan, egg, and seasonings.
Boil your noodles and cool enough to handle.
1) Spread 1/2 cup sauce on bottom of 13x9 baking dish.
2) Layer 4 noodles
3) Top with 1/2 the ricotta mixture
4) Add half the spinach
5) Add half the mushrooms
repeat steps 1-5 one time.
6) Add 1/2 cup sauce
7) Layer last 4 noodles
8) Top with remaining sauce
9) Top with Gouda
Bake at 350 degrees for 30-45 minutes until top is brown and bubbly!
I enjoyed this so much and the Gouda was a wonderful touch. I don't know if I can go back to regular Mozzarella again.