Who doesn’t like lasagna? This recipe can be made Vegan or Vegetarian.
Preparation: You can use a 9×13″ Baking dish or a square 8×8 one. I use an 8×8 because I want a BIG chunky piece to serve my guests. *NOTE If using 8×8 use slightly less filling.
- 9 Lasagna Noodles
- 1 lb Crimini or Baby Belle Mushrooms Or what ever mushroom you like. Thinly sliced
- 1-15oz Ricotta Cheese or Vegan Alternative. You can make your own using this recipe by Simple Veganista, minus the lemon juice.
- 3 cups shredded motzarella or vegan alternative. Divided
- 3/4 cup grated Parmesan cheese or vegan alternative. Divided
- 2 Tbls tomato paste
- 1 15oz can tomato sauce or crushed tomatoes. Divided
- 1 bunch fresh spinach or 1 box frozen
- 2 Tbls olive oil divided
- 1 onion diced
- 2-3 cloves garlic minced
- 1 1/2 tsp dried Basil
- 1 tsp dried Oregano
- 1/4 tsp red pepper flake
- 3/4 tsp kosher salt divided
- pepper to taste Chopped fresh parsley (optional for garnish)
Start with the freshest, organic ingredients possible. You can use lasagna noodles from the store, just follow the directions on packaging to cook. OR, heavy on the OR, make your own with this pasta recipe. You will want 9- 3″ wide by 13″ noodles for 9×13″ or 9- 2.5×8″ noodles for 8×8 baking dish. The payoff is truly worth the effort.
Next wash your mushrooms and spinach (If using frozen spinach, squeeze excess water out.) I only use one bunch/box of spinach because although I love spinach, I don’t want the whole Lasagna to taste like it. You can use more if you like. Thinly slice your mushrooms. Chop the onion and mince the garlic, grade the cheese and set aside. Preheat oven to °350. Next boil the noodle and set aside. (make sure to oil them a bit so they don’t stick together.)
Heat a large skillet over med to med high heat. Add 1 tbls Olive Oil. When shimmering add mushrooms and simmer 2 minutes. Add another tbls of olive oil and onions. Simmer stirring occasionally for about 4-5 minutes or until onions have become translucent. Add garlic and simmer another minute. Add tomato sauce (reserving 2 tbls for bottom) and paste. Stir to combine. Simmer another 2 minutes.
In the baking dish spread 2 tbls of tomato sauce. Lay down 3 noodles. Cover with 1/2 Ricotta cheese, 1/3 mozzarella and Parmesan cheeses, 1/2 sauce mix and evenly space 1/2 the spinach. Repeat with next layer. With last layer, top with remainder of Mozzarella and Parmesan cheeses ans sprinkle with a little dried parsley or basil.
Bake at °350 for 35 to 45 minutes. Allow to cool a bit, cut and serve. It pairs well with red wine, a green salad with vinaigrette or a Cesar salad and crusty artisan bread, recipe found here.
Let me know how you like it in the comments below. Enjoy the journey and Let’s Get Cooking!
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