Spinach Lasagna/Pic

[Roxy15]

Spinach Lasagna:

2 lbs. Ground Beef

1 Onion, Chopped

1 Tsp. Minced Garlic From A Jar, Or Fresh Pressed

Salt & Pepper

1-(24-oz.)-Jar Spaghetti Sauce Or Homemade

2-(10-oz.)-Pkgs. Frozen Spinach, Thawed & Drained

1-(8-oz.)-Pkg. Cream Cheese

1 Large Egg

4 Portabello Mushrooms, Thinly Sliced

***About 1/4” Or A Bit Less If You Need More To Have Enough For The Layers

8-oz.s Shredded Mozzarella Cheese

Grated Parmesan Cheese

 

 

Preheat the oven to 375 degrees.

 

Brown the onions, garlic and ground beef; salt to taste. Drain grease off, if necessary. Mix in the spaghetti sauce and heat until bubbling, stirring occasionally.

 

 

Meanwhile, soften the cream cheese, whisk in the egg, then using a fork, mix in the spinach.

 

 

Spray or lightly grease a 9" by 13" glass pan. Layer twice or 3 times, if you have enough mushrooms in this order:

 

Meat & Tomato Sauce

Spinach Cream Cheese Mixture

Mushrooms

Shredded Mozzarella Cheese

 

Repeat 1-2 more times. Sprinkle top with Parmesan Cheese.

 

 

Cover with foil, making sure it isn’t touching the cheese and bake at 375 degrees for 20 minutes. Uncover and bake for an additional 10-15 minutes until bubbling and slightly brown. Let sit 10 minutes.