This recipe is a delicious meatless dish. The spinach and the mushrooms give it texture, while the creamy cheese sauce makes it addicting to the taste buds. Pair it with garlic bread and you are all set.
1 (16 ounce) package lasagna noodles
1 1/2 tablespoons olive oil
1 onion, chopped
3/4 pound mushrooms, chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 (28 ounce) can diced tomatoes with juice
2 sun-dried tomatoes, chopped
1 teaspoon dried thyme
salt to taste
ground black pepper to taste
1 pinch salt
8 cups spinach, rinsed
1 cup grated Parmesan cheese
1 pound of shredded mozzarella cheese – divided
2 extra-large eggs (lightly beaten)
15 ounces of ricotta cheese
1 cup half and half
Cook lasagna in boiling salted water in a large pot until al dente. Drain and set aside.
In a saucepan, heat half a tablespoon of olive oil. Add the garlic and onion and fry for 2 minutes or until a little browned. Mix in the mushrooms and cook for another 3 minutes. Pour in wine and simmer until the wine evaporates. Add the chopped tomatoes, sun-dried tomatoes and thyme. Cook for another 5 minutes or until the sauce thickens. Season it with salt and pepper to taste.
Boil spinach for 5 minutes. Drain and squeeze out excess liquid then chop it into bite sized pieces.
In a bowl combine eggs, ricotta cheese, spinach, half and half, 1/2 cup of the parmesan cheese, salt and pepper. Mix well. If you have an electric mixer, you can beat it on low speed for 1 minute.
Preheat the oven at 375 degrees.
In a casserole dish, assemble the ingredients. For the first layer, spread ½ cup of the mushroom sauce at the bottom of the dish. Add pasta and top it with the spinach and cheese mixture. Repeat this process until you fill up the dish. Once you are finished, sprinkle the lasagna with the remaining parmesan cheese. Bake it for 30 minutes or until the cheese has browned.
Let stand for 10 minutes before serving. Serve warm
Photo Courtesy Of: EverJean