Spinach and mushroom lasagna. Vegetarian Lasagna to feed a crowd! This one is filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and Mozzarella cheeses. Your vegetarian and meat-eating guests will fight for seconds.
Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Throw in the spinach and stir until the heat of the pan wilts the leaves. You can cook Spinach and mushroom lasagna using 20 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Spinach and mushroom lasagna
- Prepare 1 1/2 lb of cremini mushrooms, roughly chopped.
- Prepare 1/2 lb of shiitake mushrooms, roughly chopped.
- Prepare 1 of Salt.
- Prepare 1 1/3 cup of chopped onions.
- Prepare 1/4 cup of olive oil.
- It’s 4 clove of garlic, chopped (about 4 teaspoons).
- It’s 1 can of (6-oz) tomato paste.
- Prepare 2 cup of tomato sauce.
- Prepare 1 can of (28-oz) crushed tomatoes.
- It’s 1 cup of water.
- It’s 1 tbsp of dried thyme.
- Prepare 1 tsp of red pepper flakes.
- Prepare 1 tbsp of sugar.
- You need 2 tsp of dried basil.
- Prepare 2 packages of (10-oz boxes) frozen chopped spinach, thawed, squeezed in clean towel of excess moisture.
- You need 3/4 lb of oven-ready lasagna noodles (12-15 noodles).
- It’s 1 packages of (16-oz container) ricotta cheese.
- Prepare 1/4 cup of fresh basil, chopped.
- It’s 1/4 lb of pecorino or parmesan cheese, grated (about 1 cup).
- You need 1 lb of shredded mozzarella cheese (about 4 cups).
Lots of fresh spinach, flavorful mushrooms, light tomato sauce and a variety of cheeses makes for a seriously delicious lasagna. This keeps incredibly well – it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. Mushroom Spinach Lasagna This easy mushroom spinach lasagna has a light parmesan sauce, and it freezes wonderfully – perfect for make-ahead freezer meals!
Spinach and mushroom lasagna instructions
- Before you begin, make sure to THAW and DRAIN the spinach thoroughly. This can take some time so plan ahead. I like to leave it in the boxes, place the boxes in warm water for a while, then pour it all into a colander and place something heavy on top..
- PLACE MUSHROOMS in a large (6 to 8 quart) sauté pan on high or medium high heat, STIRRING or shaking frequently. You may hear them squeak. ADD SALT evenly. The mushrooms will sizzle and then start to release water. (Note that you are not adding fat at this point to the pan; this method of cooking mushrooms in their own moisture is called "dry sautéing.) Once the mushrooms start to release water into the pan, STIR IN the chopped onions. Cook until the mushrooms are no longer releasing moisture and the mushroom water has boiled away, about 5-10 minutes more..
- ADD the olive oil to the mushrooms and stir to coat. SAUTE the mushrooms and onions for about a minute. ADD the garlic and cook for another minute. STIR IN the tomato paste, cook for a minute longer. RESERVE 1 cup of the tomato sauce (it will go in the bottom of the casserole dish), and POUR the remaining cup of tomato sauce into the mushrooms along with the crushed tomatoes, and one cup of water. STIR IN the thyme, sugar, dried basil and red pepper flakes. Bring to a simmer, then lower the heat and continue to SIMMER for 20 minutes..
- PREHEAT the oven to 350°F..
- SPREAD the one cup of reserved tomato sauce over the bottom of a large (preferably 10×15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.) PLACE a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10×15-inch dish, we ultimately fit 3 layers of noodles, each layer with 6 noodles.) SPRINKLE half of the ricotta cheese over the noodles. SPRINKLE half of the drained spinach over the ricotta. SPRINKLE half of the Mozzarella cheese over the spinach, and just a quarter of the pecorino cheese. Then SPOON 1/3 of your mushroom sauce over the Mozzarella. SPRINKLE half of the fresh basil over the sauce if using..
- REPEAT the layering process. Place a second LAYER of noodles over the sauce. SPREAD the remaining ricotta, spinach, and Mozzarella over the noodles. SPRINKLE another quarter of the pecorino along with the Mozzarella. TOP with another third of the mushroom sauce and the remaining fresh basil. LAYER your final layer of lasagna noodles over the sauce. SPREAD the remaining mushroom sauce over the lasagna noodles, and SPRINKLE with the remaining pecorino or parmesan cheese. TIP: Be sure to cover the noodles completely with sauce, don't leave them exposed or the oven will dry them out around the edges..
- SPREAD a little olive oil over the inside of a piece of aluminum foil, then COVER the casserole dish and crimp the edges. BAKE at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes..
- Let the lasagna cool for 10 minutes before cutting to serve..
Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It's creamy, yet light and does not taste like you're eating loads of noodles. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. To me lasagna is the ultimate comfort food. I have so many memories of eating lasagna growing up.