Spinach Lasagna with Mushroom Ragu

Spinach Lasagna with Mushroom Ragu
Spinach Lasagna with Mushroom Ragu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    oz dried porcini mushrooms

  • 2

    Tbsp extra virgin olive oil

  • 1

    medium onion, chopped

  • 1

    large carrot, finely chopped

  • 1

    stalk celery, finely chopped

  • 4

    garlic cloves, chopped

  • 2

    Tbsp tomato paste

  • 2

    portobello mushroom caps, chopped

  • 1 1/2

    lbs shiitake mushrooms, stems removed,chopped

  • kosher salt and freshly ground pepper

  • 2

    28 oz cans crushed tomatoes

  • 3

    bay leaves

  • 1/4

    cup chopped fresh parsley

  • 2

    lbs part skim mozzarella cheese, shredded

  • 2

    lbs ricotta cheese

  • 2

    eggs, lightly beaten

  • 1

    lb frozen chopped spinach, thawed and squeezed dry

  • 1/4

    tsp freshly grated nutmeg

  • 12

    oz dried lassagna noodles

Directions

1. Make ragu: Soak porcini mushrooms in 1 cup hot water until soft, about 15 mins. Strain. Chop; reserve liquid. 2. Meanwhile, heat olive oil in a pot over medium heat. Add onion, carrot, and celery and cook until soft, 5 mins. Stir in garlic and tomato paste and cook, stirring, 3 more mins. Add portobello and shiitake mushrooms, 1 tsp salt and 1/2 tsp pepper; cook, stirring until mushrooms are soft, 5 more mins. 2. Add porcini mushrooms; cook 2 mins. Add reserved porcini liquid, bring to a boil and cook untilreduced slightly, about 3 mins. Add tomatoes and their juice, 2 cups water and bay leaves. Bring to a boil, stirring occasionally. Reduce heat to medium low, add parsley and 1 tsp salt and simmer, stirring a few times, until thick, about 1 hour, 30 mins. Discard bay leaves. 4. Lasagna filling: Mix mozzarella and set 1 1/4 cups of cheese mixture aside. Combine remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 tsp salt. 5. Preheat oven to 375 F. Bring a pot of salted water to a boil. Add noodles and cook. Drain and rinse. 6. Spread 1 cup of ragu in a 9 by 13 inch baking dish. Add a layer of noodles, then half of spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with remaining noodles and ragu and sprinkle with reserved cheese. Cover with foil, place on a baking sheet and bake 50 mins. Uncover and bake until golden, about 25 more mins. Let rest before serving.

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