Lunch: Skillet Mushroom and Spinach Lasagna

Recipe by Marian Cooper Cairns This dinner is a winner, make someone happy tonight!

This recipe includes fertility superfoods such as:

Kale, Spinach, Basil

Health and fertility benefits of Skillet Mushroom and Spinach Lasagna

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

16 oz. whole milk ricotta
1/4 c. chopped fresh basil
1 large egg
8 oz. shredded six-cheese Italian blend
2 oz. Parmesan
kosher salt
Freshly ground black pepper
3 tbsp. olive oil
12 oz. assorted mushrooms (such as shiitake, cremini, button)
1 medium sweet onion
1 small red bell pepper
5 oz. baby spinach or kale
2 clove garlic
1 can fire-roasted diced tomatoes
12 no-boil lasagna noodles
10 oz. refrigerated light Alfredo sauce

Instructions

Preheat oven to 400 degrees F. 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.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until lightly browned, 5 to 7 minutes; remove to a bowl. Add 1 tablespoon oil to skillet. Add onion and bell pepper and sauté, stirring occasionally, until tender, 4 to 6 minutes. Add spinach and garlic and sauté, stirring, until wilted, 2 to 4 minutes. Add onion mixture and tomatoes to the bowl with mushrooms and stir to combine. Season with salt and pepper.
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.
Bake until golden brown, 30 minutes. Serve sprinkled with sliced basil.

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