This vegetarian lasagna is a comforting classic that brings the rustic flavors of the Italian countryside to your dinner table. The dish features delicate layers of pasta alternating with a creamy, herb-infused ricotta and spinach mixture, and a deeply savory, silky mushroom sauce. The earthiness of the mushrooms pairs beautifully with the mild sweetness of the spinach, while the ricotta adds a luxurious texture. Its an ideal meal for cozy weeknight dinners or weekend gatherings. Simple to assemble yet impressive enough for guests, this recipe relies on fresh ingredients and classic techniques to deliver a satisfying, home-style experience everyone will love.
Spinach & Mushroom Lasagna Ii
Description
This vegetarian lasagna is a comforting classic that brings the rustic flavors of the Italian countryside to your dinner table. The dish features delicate layers of pasta alternating with a creamy, herb-infused ricotta and spinach mixture, and a deeply savory, silky mushroom sauce. The earthiness of the mushrooms pairs beautifully with the mild sweetness of the spinach, while the ricotta adds a luxurious texture. Its an ideal meal for cozy weeknight dinners or weekend gatherings. Simple to assemble yet impressive enough for guests, this recipe relies on fresh ingredients and classic techniques to deliver a satisfying, home-style experience everyone will love.Ingredients
Directions
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Preheat the oven to 400F (200C).
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Bring a large pot of salted water to a boil. Cook the lasagna strips for 8 to 10 minutes until al dente.
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Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
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Wash the spinach thoroughly in several changes of cold water.
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Place the spinach in a heavy-bottomed pot and cook gently without adding water for 6 to 8 minutes until wilted.
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Strain off any excess water from the spinach and chop it finely.
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Return the chopped spinach to the pot, add 1 teaspoon of margarine and the marjoram, and stir gently. Remove from heat and allow to cool.
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Once the spinach mixture has cooled, fold in the ricotta cheese. Season well with salt and pepper.
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Slice 6 oz of mushrooms. In a skillet, saut the mushrooms in a small amount of margarine or oil.
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Reduce the heat, cover the skillet, and cook for 10 minutes to allow the mushrooms to release their juices.
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Add 1/4 pint of vegetable stock to the mushrooms and simmer for 5 minutes.
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Transfer the mushroom mixture to a blender and puree for a few seconds until smooth but still textured.
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Stir 1 teaspoon of soy sauce into the mushroom sauce and adjust seasoning with salt and pepper to taste.
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Lightly oil a 3-pint baking dish. Spread a thin layer of the spinach-ricotta mixture on the bottom.
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Layer 2 or 3 lasagna strips over the spinach. Spread a generous coat of the mushroom sauce over the pasta.
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Repeat the layers of spinach, pasta, and sauce, ending with a final layer of mushroom sauce on top.
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Sprinkle 3 oz of grated Cheddar cheese evenly over the top layer.
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Bake in the preheated oven for 35 to 40 minutes, or until the cheese is bubbly and golden brown.
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Let stand for 5 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 575.4kcal
- % Daily Value *
- Total Fat 40.7g63%
- Saturated Fat 26.1g131%
- Cholesterol 171.0mg57%
- Sodium 421.7mg18%
- Total Carbohydrate 16.2g6%
- Dietary Fiber 4.4g18%
- Sugars 9.8g
- Protein 38.8g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
