Recipe of Ultimate Spinach and mushroom lasagna

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, spinach and mushroom lasagna. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spinach and mushroom lasagna is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Spinach and mushroom lasagna is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook spinach and mushroom lasagna using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Spinach and mushroom lasagna:

1. Take 1 1/2 lb cremini mushrooms, roughly chopped
2. Get 1/2 lb shiitake mushrooms, roughly chopped
3. Make ready 1 Salt
4. Prepare 1 1/3 cup chopped onions
5. Take 1/4 cup olive oil
6. Prepare 4 clove garlic, chopped (about 4 teaspoons)
7. Make ready 1 can (6-oz) tomato paste
8. Get 2 cup tomato sauce
9. Take 1 can (28-oz) crushed tomatoes
10. Prepare 1 cup water
11. Prepare 1 tbsp dried thyme
12. Prepare 1 tsp red pepper flakes
13. Prepare 1 tbsp sugar
14. Prepare 2 tsp dried basil
15. Take 2 packages (10-oz boxes) frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
16. Prepare 3/4 lb oven-ready lasagna noodles (12-15 noodles)
17. Prepare 1 packages (16-oz container) ricotta cheese
18. Prepare 1/4 cup fresh basil, chopped
19. Prepare 1/4 lb pecorino or parmesan cheese, grated (about 1 cup)
20. Take 1 lb shredded mozzarella cheese (about 4 cups)

Instructions to make Spinach and mushroom lasagna:

1. Before you begin, make sure to THAW and DRAIN the spinach thoroughly. This can take some time so plan ahead. I like to leave it in the boxes, place the boxes in warm water for a while, then pour it all into a colander and place something heavy on top.
2. PLACE MUSHROOMS in a large (6 to 8 quart) sauté pan on high or medium high heat, STIRRING or shaking frequently. You may hear them squeak. ADD SALT evenly. The mushrooms will sizzle and then start to release water. (Note that you are not adding fat at this point to the pan; this method of cooking mushrooms in their own moisture is called "dry sautéing.) Once the mushrooms start to release water into the pan, STIR IN the chopped onions. Cook until the mushrooms are no longer releasing moisture and the mushroom water has boiled away, about 5-10 minutes more.
3. ADD the olive oil to the mushrooms and stir to coat. SAUTE the mushrooms and onions for about a minute. ADD the garlic and cook for another minute. STIR IN the tomato paste, cook for a minute longer. RESERVE 1 cup of the tomato sauce (it will go in the bottom of the casserole dish), and POUR the remaining cup of tomato sauce into the mushrooms along with the crushed tomatoes, and one cup of water. STIR IN the thyme, sugar, dried basil and red pepper flakes. Bring to a simmer, then lower the heat and continue to SIMMER for 20 minutes.
4. PREHEAT the oven to 350°F.
5. SPREAD the one cup of reserved tomato sauce over the bottom of a large (preferably 10x15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.) PLACE a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10x15-inch dish, we ultimately fit 3 layers of noodles, each layer with 6 noodles.) SPRINKLE half of the ricotta cheese over the noodles. SPRINKLE half of the drained spinach over the ricotta. SPRINKLE half of the Mozzarella cheese over the spinach, and just a quarter of the pecorino cheese. Then SPOON 1/3 of your mushroom sauce over the Mozzarella. SPRINKLE half of the fresh basil over the sauce if using.
6. REPEAT the layering process. Place a second LAYER of noodles over the sauce. SPREAD the remaining ricotta, spinach, and Mozzarella over the noodles. SPRINKLE another quarter of the pecorino along with the Mozzarella. TOP with another third of the mushroom sauce and the remaining fresh basil. LAYER your final layer of lasagna noodles over the sauce. SPREAD the remaining mushroom sauce over the lasagna noodles, and SPRINKLE with the remaining pecorino or parmesan cheese. TIP: Be sure to cover the noodles completely with sauce, don't leave them exposed or the oven will dry them out around the edges.
7. SPREAD a little olive oil over the inside of a piece of aluminum foil, then COVER the casserole dish and crimp the edges. BAKE at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.
8. Let the lasagna cool for 10 minutes before cutting to serve.

So that’s going to wrap this up with this exceptional food spinach and mushroom lasagna recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!