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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Ingredients Method

Ingredients
  

  • 8, uncooked lasagna noodles
  • 1/2, diced white onion
  • 4 oz diced mushroom
  • 9 oz. thawed and completed drained frozen chopped spinach
  • 2, minced cloves garlic
  • 15 oz. ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp olive oil
  • 1-3 tsp (depending on how spicy you want it) crushed red flakes
  • 10-12, chopped (depending on how spicy you want it) pickled jalapeno nacho slices
  • to taste salt
  • to taste black pepper
  • pinch dried oregano
  • pinch dried basil
  • marinara sauce

Method
 

  1. Cook lasagna in a boiled water and cook to al dente. Drain and lay the lasagna noodle out flat on a baking sheet. Cool.
  2. Preheat oven to 400 F.
  3. Meanwhile, heat oil over medium. Add onion and garlic and cook for a few minutes until they are soften. Add mushroom for a few minutes. Add spinach and jalapeno nacho and red flakes and oregano and basil and Italian seasons. Stir often until all is mixed well. Cool.
  4. Boil marinara sauce.
  5. Combine ricotta cheese, mozzarella cheese, spinach mixture in a bowl. Mix well.
  6. Spray baking dish with cooking spray. Spread marinara sauce.
  7. Spread the filling over noodles. Roll into a pinwheel and place seam side down into the baking dish. Pour sauce over the top. Then sprinkle mozzarella cheese.
  8. Cover the aluminum foil and bake for 30 minutes. Remove foil and bake for a few minutes until cheese is melted.
  9. Remove from oven.
  10. Serve with extra warmed marinara sauce.