Fresh Spinach and Sun-Dried Tomato Lasagna

Name: Fresh Spinach and Sun-Dried Tomato Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams diced tomatoes with juice; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 1 teaspoon dried thyme; 118 milliliters dry white wine; 79 milliliters all-purpose flour; 2 cloves garlic, minced; 0 teaspoons ground nutmeg; 8 servings ground black pepper to taste; 710 milliliters heavy whipping cream; 454 grams package lasagna noodles; 340 grams mushrooms, chopped; 2 Tbsps olive oil; 1 onion, chopped; 237 milliliters grated Parmesan cheese; 1 pinch salt; 2 liters spinach, rinsed; 2 sun-dried tomatoes, chopped

Fresh Spinach and Sun-Dried Tomato Lasagna might be just the Mediterranean recipe you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 18g of protein, 40g of fat, and a total of 682 calories. A mixture of lasagna noodles, parmesan cheese, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. A few people really liked this main course. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cook lasagna in boiling salted water in a large pot until al dente.

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Water

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Pot

Drain.

Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat.

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Olive Oil

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Dutch Oven

Add the chopped onion, celery, and carrots, stir and cook until onions have softened.

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Carrot

Celery

Onion

Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes.

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Mushrooms

Garlic

Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.

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Sun Dried Tomatoes

Salt And Pepper

Tomato

Thyme

Wine

To make the white sauce, heat remaining oil in a heavy pan over low heat.

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Sauce

Cooking Oil

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Frying Pan

Add flour, whisk constantly until the flour begins to turn a light brown.

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All Purpose Flour

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Whisk

Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt.

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Nutmeg

Cream

Salt

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Whisk

Frying Pan

Remove from heat and set aside.

To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce.

Ingredients you will need

Spinach