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Mushroom Spinach Lasagna

There is just something decadent about lasagna. Maybe it’s the layers of cheesy-carby-meaty goodness, I’m not entirely sure. It also might be the shear amount of time it takes to put one together (I might be slow, but this sucker took a while… almost three hours from start to finish). Regardless, for me this is definitely more of an indulgence than an everyday type thing. When I’ve tried lasagnas in the past they’ve come out a bit watery, maybe something to do with the boiled box noodles? Not really sure. But this time I broke out the pasta maker (yes… again…) and it came out just about perfect! Maybe it had to do with the fresh pasta absorbing some of the moisture?

The hubs and I both love this and while it won’t be making a regular appearance in our house, it will definitely be made again. The leftovers made for some delicious lunches that week and it would also be great if you’re doing a big family dinner.

As I mentioned before, this was a very time consuming endeavor (which was due, in part, to my making the noodles) and I would probably call it a weekend-only recipe… Because if you’re anything like me, the hangry version of yourself will emerge far before dinner is ready if attempted on a week night. In other news, I’m pretty sure it would freeze well if you were so inclined.

Mushroom Spinach Lasagna Slice

Spinach Mushroom Lasagna

Sauce:
1 Tbs garlic olive oil
8 oz spicy Italian sausage, casing removed
¼ sweet onion, minced
4 cloves garlic, minced
1 jar garlic tomato sauce
½ c water

Heat the oil in a medium sauce pan over medium heat. Add the sausage and sauté until lightly browned. Add the onion and garlic and cook for about 10 minutes. Add the tomato sauce, rinse jar with the ½ c water and add to the sauce; reduce heat to low. Cover and simmer until ready to build the lasagna – stirring occasionally.

Layer 1:
2 tsp garlic olive oil
5-6 c fresh baby spinach
15 oz reduced fat ricotta
5.3 oz plain greek yogurt
½ c parmesan, shredded

Sauté the spinach in the olive oil over medium heat until completely wilted. Using a fork, gently press out as much water from the cooked spinach as possible. Combine cooked spinach with ricotta and greek yogurt in a food processor and pulse until smooth. Fold in the parmesan and set aside.

Layer 2:
2 tsp garlic olive oil
1 sweet onion, chopped
1 sweet bell pepper, chopped
16 oz baby portabella mushrooms, chopped
1 c white wine
2 yellow squash, shredded

In a large sauté pan over medium heat, sauté the onion, bell pepper and mushrooms in the garlic olive oil; about 10 minutes, or until the peppers begin to soften. Add the wine and the shredded squash and continue to cook, stirring occasionally, until almost all of the wine has cooked off. Remove from heat.

3 c 2% mozzarella, shredded
1.5 c parmesan, shredded

4 pasta sheets (from 2 eggs and about 2 c flour), cut in half

Once you’re ready to layer, pre-heat oven to 375⁰.

In a large 13” x 9” x 2” casserole dish spoon a thin layer of sauce into the bottom, coating it. Lay down a pasta layer, spread 1/3 the ricotta mixture over the pasta, sprinkle with 1/3 of the veggie mixture, sprinkle with mozzarella and parmesan, finally top with some of the pasta sauce.

Gently press down the next layer of pasta sheets, spread 1/3 the ricotta mixture over the pasta, sprinkle with 1/3 of the veggie mixture, sprinkle with mozzarella and parmesan, finally top with some of the pasta sauce. Do one more layer like this and top with the remaining pasta sheets, gently pressing them into place. Sprinkle on the remaining cheese and pour the last of the sauce over the top.

Bake for 40-50 minutes or until bubbly and browned. Remove from the oven and allow to cool for at least 10 minutes before cutting and serving.

 

 

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