Spinach And Mushroom Lasagna

Ingredients

  • 1.5 lbs cremini mushrooms, roughly chopped

  • 0.5 lb shiitake mushrooms, roughly chopped

  • salt

  • 1 cup onion, chopped

  • 1/4 cup olive oil

  • 4 cloves garlic, chopped

  • 6 oz tomato paste

  • 2 cups tomato sauce

  • 28 oz can crushed tomatoes

  • 1 cup water

  • 1 tbsp dried thyme

  • 1/2 tsp red pepper flakes

  • 1 tbsp sugar

  • 20 oz frozed chopped spinach, thawed, squeezed

  • 1 lb lasagna noodles

  • 15 oz ricotta cheese

  • 1/4 cup fresh basil, chopped

  • 1/4 lb parmesan cheese

  • 1 lb mozzarella cheese

Make

  1. Saute mushrooms on medium high heat without oil, sprinkle a little salt
  2. Once mushrooms begin to release water add onion, cook until mushroom water is gone
  3. Add olive oil, saute 1 min, add garlic, cook 1 min
  4. Add tomato paste, cook 1 min
  5. Reserve 1 cup tomato sauce, add remaining to pot with crushed tomatoes and water
  6. Stir in thyme, sugar, red pepper flakes (and dried basil if not using fresh)
  7. Simmer on low heat for 20 min
  8. Prepare noodles per instructions on package
  9. Preheat oven to 350F
  10. Assemble, reserved tomato sauce first
  11. Then noodles, ricotta, spinach, mozz, mushrooms sauce, fresh basil
  12. Cover with foil and bake 25 min, remove foil, bake another 25 min

TIME | 2 hours

YIELD | 8 servings

TAGS | Italian, Pasta

PAIR | Bread, Broccoli, Salad