Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spinach and mushroom lasagna. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. Spinach and fresh mushrooms fill this meat-free lasagna. Cottage cheese and ricotta cheese add a rich and creamy texture.
Spinach and mushroom lasagna is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Spinach and mushroom lasagna is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spinach and mushroom lasagna using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spinach and mushroom lasagna:
- Take cremini mushrooms, roughly chopped
- Make ready shiitake mushrooms, roughly chopped
- Prepare Salt
- Make ready chopped onions
- Take olive oil
- Prepare garlic, chopped (about 4 teaspoons)
- Take (6-oz) tomato paste
- Make ready tomato sauce
- Get (28-oz) crushed tomatoes
- Prepare water
- Take dried thyme
- Make ready red pepper flakes
- Take sugar
- Prepare dried basil
- Prepare (10-oz boxes) frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
- Make ready oven-ready lasagna noodles (12-15 noodles)
- Take (16-oz container) ricotta cheese
- Take fresh basil, chopped
- Prepare pecorino or parmesan cheese, grated (about 1 cup)
- Prepare shredded mozzarella cheese (about 4 cups)
It is sure to become a family favorite. Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil It's made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken. You can use leftover chicken or rotisserie chicken.
Instructions to make Spinach and mushroom lasagna:
- 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 10x15-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 10x15-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.
Mushroom and Spinach Lasagna - An easy, nontraditional lasagna recipe with a light parmesan sauce and plenty of veggies. This Spinach Mushroom Lasagna. is loaded with cheesy goodness and veggies. makes a great main vegetarian main dish. is wonderfully flavored. made all in the Instant Pot! To start with the spinach mushroom lasagna, I first cook the veggies in little oil before layering them. Home » Dinner Recipes » Spinach and Mushroom Vegetarian Lasagna. This is not your average vegetarian lasagna.
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