Vegetarian Spinach and Mushroom Lasagna

Name: Vegetarian Spinach and Mushroom Lasagna
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams cremini mushrooms, roughly chopped; 227 grams shiitake mushrooms, roughly chopped; 1 serving Salt; 237 milliliters generous cup chopped onions; 59 milliliters extra virgin olive oil plus more for keeping the noodles from sticking to each other; 4 teaspoons cloves garlic, chopped (about; 170 grams tomato paste; 473 milliliters tomato sauce; 794 grams crushed tomatoes (such as Muir Glen with basil); 237 milliliters water; 1 Tbsp dried thyme; 1 teaspoons red pepper flakes; 1 Tbsp sugar; 567 grams boxes frozen chopped spinach, thawed and squeezed in clean towel of excess moisture; 454 grams lasagna noodles (16 to 20 noodles); 28 grams (15-or of ricotta cheese; 59 milliliters chopped fresh basil; 237 milliliters 1/4 pound pecorino cheese (or Parmesan), grated (about; 946 milliliters pound shredded mozzarella cheese (about

The recipe Vegetarian Spinach and Mushroom Lasagna could satisfy your Mediterranean craving in approximately 2 hours and 5 minutes. This recipe covers 46% of your daily requirements of vitamins and minerals. This main course has 623 calories, 33g of protein, and 25g of fat per serving. This recipe serves 8. If you have extra virgin olive oil, mozzarella cheese, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Place mushrooms in a large (6 to 8 quart) sauté pan on high or medium high heat. Stir them with a wooden spoon or shake the pan from time to time. You may hear them squeak.

Ingredients you will need

Mushrooms

Shake

Equipment you will use

Wooden Spoon

Frying Pan

Sprinkle salt over the mushrooms. 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.)

Ingredients you will need

Mushrooms

Water

Salt

Equipment you will use

Frying Pan

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 minutes more.

Ingredients you will need

Mushrooms

Onion

Water

Equipment you will use

Frying Pan

Add the olive oil to the mushrooms and stir to coat. Sauté the mushrooms and onions for about a minute.

Ingredients you will need

Mushrooms

Olive Oil

Onion

Add the garlic and cook for another minute.

Ingredients you will need

Garlic

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 put the remaining cup of tomato sauce into the pot with the mushrooms.

Ingredients you will need

Tomato Paste

Tomato Sauce

Mushrooms

Equipment you will use

Casserole Dish

Pot

Add the large can of crushed tomatoes and one cup of water.

Ingredients you will need

Crushed Tomatoes

Water

Stir in the thyme, sugar, and red pepper flakes. (If you are using dried basil instead of fresh, add it now.) Bring to a simmer, then lower the heat and simmer on a low simmer, for 20 minutes.

Ingredients you will need

Red Pepper Flakes

Dried Basil

Sugar

Thyme

Boil and drain the lasagna noodles: Once the sauce is simmering, salt the boiling pasta water, and add the dry lasagna noodles to the boiling water. (The water should be at a vigorous, rolling boil.) Stir gently, making sure that the noodles are not sticking to each other. Set the timer for 8 minutes, or however long is indicated on the package of the noodles. Cook uncovered on a high boil.

Ingredients you will need

Lasagne Noodles

Water

Pasta

Sauce

Salt

Equipment you will use

Kitchen Timer

When the noodles are ready (al dente, cooked through but still firm to the bite), drain the noodles in a colander, and rinse them to cool them with cold water. As you rinse them, gently separate them with your fingers so they don't stick to each other.

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

Prepare a couple large cookie sheets or baking sheets by spreading a tablespoon of olive oil over the baking sheets.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Sheet

Place the lasagna noodles on the sheets, gently coating them with a bit of that olive oil, and spreading them out. This will help keep them from sticking to each other while you finish the sauce and prepare the layered casserole.

Ingredients you will need

Lasagne Noodles

Olive Oil

Sauce

Assemble the lasagna: Turn off the heat on the stovetop for the sauce. Preheat the oven to 350°F.

Ingredients you will need

Sauce

Equipment you will use

Oven

Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10x15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)

Ingredients you will need

Tomato Sauce

Spread

Equipment you will use

Casserole Dish

Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10x15-inch dish, we ultimately fit 3 layers of 6 noodles each, with 2 extra noodles on which to nosh.)

Ingredients you will need

Lasagne Noodles

Tomato Sauce

Pasta

Sprinkle half of the ricotta cheese over the noodles, and half of the defrosted, drained, and squeezed out spinach over the ricotta.

Ingredients you will need

Ricotta Cheese

Pasta

Spinach

Sprinkle half of the mozzarella cheese over the spinach, and just a quarter of the pecorino cheese.

Ingredients you will need

Mozzarella

Pecorino

Spinach

Then spoon 1/3 of your mushroom sauce over the mozzarella.

Ingredients you will need

Mozzarella

Mushrooms

Sauce

Sprinkle half of the fresh basil over the sauce.

Ingredients you will need

Fresh Basil

Sauce

Repeat layers: Repeat the layering process.

Place a second layer of noodles over the sauce.

Ingredients you will need

Pasta

Sauce

Spread the remaining ricotta, spinach, and mozzarella over the noodles.

Ingredients you will need

Mozzarella

Pasta

Ricotta Cheese

Spinach

Spread

Sprinkle another quarter of the pecorino along with the mozzarella. Top with another third of the mushroom sauce and the remaining fresh basil.

Ingredients you will need

Fresh Basil

Mozzarella

Mushrooms

Pecorino

Sauce

Layer your final layer of lasagna noodles over the sauce.

Ingredients you will need

Lasagne Noodles

Sauce

Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.

Ingredients you will need

Lasagne Noodles

Pecorino

Sauce

Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish.

Equipment you will use

Casserole Dish

Aluminum Foil

Oven

Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna).

Ingredients you will need

Olive Oil

Spread

Equipment you will use

Aluminum Foil

Place the foil over the casserole dish and crimp the edges.

Equipment you will use

Casserole Dish

Aluminum Foil

Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.

Equipment you will use

Oven

Aluminum Foil

Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

680grams

cremini mushrooms, roughly chopped 227grams

shiitake mushrooms, roughly chopped 1serving

Salt 237milliliters

generous cup chopped onions 59milliliters

extra virgin olive oil plus more for keeping the noodles from sticking to each other 4teaspoons

cloves garlic, chopped (about 170grams

tomato paste 473milliliters

tomato sauce 794grams

crushed tomatoes (such as Muir Glen with basil)237milliliters

water 1Tbsp

dried thyme 1teaspoons

red pepper flakes 1Tbsp

sugar 567grams

boxes frozen chopped spinach, thawed and squeezed in clean towel of excess moisture 454grams

lasagna noodles (16 to 20 noodles)28grams

(15-or of ricotta cheese 59milliliters

chopped fresh basil 237milliliters

1/4 pound pecorino cheese (or Parmesan), grated (about 946milliliters

pound shredded mozzarella cheese (about

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne on the menu? Try pairing with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. One wine you could try is Mazzei Fonterutoli Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.