Monday, February 15

Mushroom Lasagna

10-12 Servings


¾ lb uncooked lasagna noodles (I used whole wheat)
1 bag fresh spinach

For the Mushroom Tomato Sauce:
1 tbsp olive oil
¾ lb mushrooms
½ tsp salt
Cracked pepper
2 cups tomato sauce (any kind would work here)
¼ tsp red pepper flakes
¼ to ½ cup roughly chopped basil leaves

For the Herbed Ricotta Cheese:
1lb ricotta (I used the low fat/skim one)
Mixed herbs (you can use whatever, I did parsley and oregano)
Salt and pepper to taste

½ lb part-skim fresh mozzarella, grated


Preheat over to 350

Cook noodles until al dente and then drain well

Meanwhile prepare mushroom tomato sauce: place olive oil and mushrooms in large pan over high heat. Season with salt and pepper and cook, stirring often for 5-7 minutes. Add tomato sauce and red pepper and simmer for 10 minutes; add basil and simmer 5 minutes more.

Prepare herbed ricotta cheese:

Place cheese in small mixing bowl and add herbs, salt and pepper to taste.

In a 9x13 baking dish, pour just enough sauce to cover bottom. Add uncooked spinach. Begin layering noodles, then herbed ricotta, then mozzarella and finally, sauce. I did about two layers and that came out really well! Bake for an hour or until lasagna is brown and bubbly.

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