Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spinach and mushroom lasagna. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Spinach and mushroom lasagna is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Spinach and mushroom lasagna is something that I’ve loved my entire life. They are nice and they look fantastic.
Throw in the spinach and stir until the heat of the pan wilts the leaves. Cook the chopped onions, mushrooms, garlic and courgette in the oil until soft. Stir in passata, oregano, brown sugar and salt. Meanwhile, microwave frozen spinach until cooked.
To begin with this recipe, we must prepare a few components. You can have spinach and mushroom lasagna using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Spinach and mushroom lasagna:
- Prepare 1 1/2 lb cremini mushrooms, roughly chopped
- Take 1/2 lb shiitake mushrooms, roughly chopped
- Take 1 Salt
- Make ready 1 1/3 cup chopped onions
- Get 1/4 cup olive oil
- Get 4 clove garlic, chopped (about 4 teaspoons)
- Take 1 can (6-oz) tomato paste
- Prepare 2 cup tomato sauce
- Prepare 1 can (28-oz) crushed tomatoes
- Prepare 1 cup water
- Take 1 tbsp dried thyme
- Get 1 tsp red pepper flakes
- Make ready 1 tbsp sugar
- Get 2 tsp dried basil
- Prepare 2 packages (10-oz boxes) frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
- Make ready 3/4 lb oven-ready lasagna noodles (12-15 noodles)
- Get 1 packages (16-oz container) ricotta cheese
- Make ready 1/4 cup fresh basil, chopped
- Make ready 1/4 lb pecorino or parmesan cheese, grated (about 1 cup)
- Prepare 1 lb shredded mozzarella cheese (about 4 cups)
Use high quality tomato sauce, such as this Muir Glen crushed tomatoes with basil. You can prep this lasagna the night before, keep it covered in the fridge, and bake it the day you want to serve it. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Repeat the layer, ending off with a layer of lasagne, topped with cream and milk mix.
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.
Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Repeat the layer, ending off with a layer of lasagne, topped with cream and milk mix. Place a medium frying pan on a medium heat and spray with low calorie cooking spray. To an ovenproof dish add a little of the tomato sauce then top with a layer of lasagne. Now add a layer of the mushroom, spinach and cheese mix and repeat until you end with a layer of tomato sauce then top with the thinly sliced tomatoes.
So that’s going to wrap it up with this special food spinach and mushroom lasagna recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
