Spinach Mushroom Lasagna with Goat Cheese.
If you want to make a quick and easy healthy lasagna, use no boil noodles and good jarred sauce! I love to make lasagna and sometimes, I just don’t have a lot of time to assemble it! Enter the no boil lasagna noodle! And, there are so many good choices in jarred sauce available that assembling is just a breeze! My Spinach Mushroom Lasagna with Goat Cheese uses copious amounts of fresh organic spinach and healthy immune system enhancing Maitake mushrooms, and instead of ricotta cheese, I used healthy goat chèvre. Fifteen minutes or less of assembly and my Spinach Mushroom Lasagna with Goat Cheese is ready to bake in the oven! Serve with a fresh green salad and enjoy1
1 pkg no boil lasagna noodles
2 jars of good tomato sauce, I used DeLallo Arrabbiatta for spice and tomato basil
1 pound organic spinach, washed and chopped
1 cup Maitake mushroom, broken up
8 ounces soft goat cheese chèvre
1 cup shredded Italian cheese blend, leave a little for the top
2 large organic tomatoes, thinly sliced
1 teaspoon Italian seasoning
Preheat oven to 375 degrees Fahrenheit
Use a large rectangular baking pan
Spread some sauce on the bottom of the pan
Lay some lasagna noodles over the sauce
Spread more sauce over this layer of noodles
Layer most of the spinach and all of the mushrooms
Add another layer of lasagna noodles and more sauce
Spread all the goat cheese over this
Add another layer of noodles, sauce and most of the shredded cheese
Finish the top with the final layer of noodles and sauce (make sure they are submerged in the sauce)
Layer the sliced tomatoes on the top, sprinkle the seasoning over them
Sprinkle the rest of the shredded cheese over the top
Cover the pan with aluminum foil
Bake for 1 hour, then uncover and bake for another 35 minutes until top is brown and bubbly. Remove from oven and let rest, covered
Serve Spinach Mushroom Lasagna with Goat Cheese with a fresh salad and wine of choice, Enjoy!
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