Spinach Lasagna with Sun-Dried Tomato Sauce
Spinach Lasagna with Sun-Dried Tomato Sauce

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, spinach lasagna with sun-dried tomato sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Spinach Lasagna with Sun-Dried Tomato Sauce is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Spinach Lasagna with Sun-Dried Tomato Sauce is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have spinach lasagna with sun-dried tomato sauce using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Lasagna with Sun-Dried Tomato Sauce:
  1. Get olive oil
  2. Prepare olive oil
  3. Take all-purpose flour
  4. Make ready garlic, minced
  5. Take plain soy milk
  6. Take vegetable stock or chicken stock
  7. Get Green onions, including tender green tops, sliced
  8. Make ready dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped
  9. Take fresh mushrooms sliced
  10. Take shallot, minced
  11. Take chopped fresh parsley
  12. Make ready salt
  13. Get baby spinach leaves, chopped
  14. Make ready nonfat ricotta cheese
  15. Prepare fat free parmesan cheese
  16. Get egg white
  17. Make ready no boil spinach lasagne sheets, about 7 by 3 1/2 inches
  18. Prepare chopped basil for garnish
Steps to make Spinach Lasagna with Sun-Dried Tomato Sauce:
  1. Preheat the oven to 375°F
  2. In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside.
  3. In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.
  4. In the same pan heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.
  5. In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside.
  6. Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

So that is going to wrap it up for this exceptional food spinach lasagna with sun-dried tomato sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!