Simple Spinach and Mushroom Lasagna

Tried this one out tonight and I think it passed the test kitchen approval process.  Granted, we really love mushrooms at our house.  It’s a pretty simple recipe, especially considering the store-bought add-ins.  (This recipe is kosher-dairy.)

What you need:

1lb rough chopped mushrooms (at least some of these should be a meatier variety like Baby Bellas)

3 tbsp kosher olive oil

1tsp kosher sea salt

1/2tsp black pepper

1/2tsp garlic powder

1tsp red pepper flakes

15oz jar of good Alfredo sauce (kosher or not)

12oz. package of lasagna noodles

10oz. chopped spinach, drained well

2 cups ricotta cheese

2 1/2 cups shredded mozzarella and Parmesan cheeses (save time by buying the pre-shredded blend)

Begin by preheating your oven to 375 degrees.  Next, parboil your lasagna noodles.  I’ve found that even the ones that say “oven ready” really aren’t, so I would recommend throwing them in some boiling water just for a few minutes (don’t completely cook them).  Drain your noodles when they’re done and set aside to cool so you can handle them in a minute.  In a large skillet, heat your olive oil and then add all of your rough-chopped mushrooms.  Season with salt, pepper, and garlic powder.  Let the mushrooms soften.  It should take about 15 minutes.  Once softened, add the Alfredo sauce and lower the heat just to keep the mixture warm.  In a medium mixing bowl, combine the spinach, ricotta cheese, and red pepper flakes.  Be sure to stir well in order to evenly distribute the spinach throughout the cheese.

Time to assemble!  I used a 7×11″ glass baking dish, but I think this is probably flexible depending on how deep you want your lasagna and what you have handy (the glass does seem to keep the cheese from sticking better).  In the bottom of the pan, make your first layer of lasagna noodles (a 7×11″ pan will take 3 noodles laid length-wise for each layer).  Spread half of the ricotta mixture over the noodles carefully.  Top with 1 cup of your shredded cheese blend.  Add your next layer of noodles.  Spread half of the mushroom and sauce mixture over this and top with another layer of noodles.  Repeat the cheese layer, add another layer of noodles, and spread on the remaining mushroom mixture.  Top with the final 1/2 cup of shredded cheese.

I already snagged my piece…yum!

Bake for approximately 45 minutes.  I like the cheese on top crusty so I didn’t cover it, but if you wanted it less brown on top, you can cover the lasagna with aluminium foil for 30 minutes and remove it for the last 15.  Serve with garlic bread and a crisp white wine!

Pinot Grigio, Spinach and Mushroom Lasagna, and a 1/2 Bolillo roll turned into garlic bread



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