Healthy Spinach & Mushroom Lasagna

Lasagna…One of the greatest gifts of Italians to the world!

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Nowadays there are thousands of different types of this ever mouthwatering, delicious and rich dish from all over the world. Some even have squid ink and others seafood depending on which part of the world you live but trust me all of them taste so so good no matter what its made of.

For me I guess what makes it so good and heartwarming is the mixture of the tomato based ragu, the béchamel or white sauce layer, the al dente pasta sheets and the melting and charred cheese which just oozes on every bite. Its just that perfect combination where everyone just gets to have a taste of everything in a bite. Nonetheless enough of this and let’s get to the recipe… this variation I have for you is actually a healthy and meatless one made with the earthiness of the mushrooms and the freshness of the spinach all bounded by some great mozzarella and ricotta cheese to make this dish an all year rounder but preferred by me during this winter season. Enjoy everyone and have a great day!

Leave some comments below on what you think about the dish then click around the site and check out the ads for our earnings here at mycookingapp goes to a charity called support.kids-alliance which is an organization that helps children in need. Thank you all in advance, have a good one!

 

Ingredients

For the ragu:

1 ounce porcini mushrooms, dried

6 teaspoons olive oil

2 small onions, chopped

1 medium carrot, chopped

1 celery, chopped

3 cloves garlic, chopped

6 teaspoons tomato paste

2 pounds shiitake mushrooms, chopped

Salt and pepper to taste

2 cans whole peeled tomatoes

2 bay leaves

4 tablespoons parsley, chopped

For the lasagna:

Mozzarella cheese, shredded

2 pounds ricotta cheese

2 large eggs, beaten

1 pound spinach, chopped

Pinch of nutmeg

12 ounces lasagna

 

Directions

1. In a large pan, saute your onions, carrots and celery in olive oil for around 4 minutes. Add in the garlic, tomato paste and the mushrooms to cook for 5 minutes more. Season to taste with salt and pepper and cook till mushrooms are softened.

1. In a large pan, saute your onions, carrots and celery in olive oil for around 4 minutes. Add in the garlic, tomato paste and the mushrooms to cook for 5 minutes more. Season to taste with salt and pepper and cook till mushrooms are softened.

2. Add in your tomatoes, bay leaves and bring to a boil then simmer for around 30 minutes. Add in your parsley and season to taste some more and set aside.

3. Make your lasagna by first mixing together the eggs, ricotta, spinach, nutmeg and salt in a bowl then set aside. Layer your lasagna by placing the ragu on the baking pan first followed by the noodles then the ricotta mixture and top with shredded cheese. Repeat this order till the top and finish off with the shredded mozzarella cheese on top and bake in a 375 degree F oven for around an hour till fully cooked.

4. Serve with some garlic bread and a sprinkling of parmesan cheese on top enjoy!

4. Serve with some garlic bread and a sprinkling of parmesan cheese on top enjoy!

 


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