Spinach and Zucchini Lasagna

Spinach and Zucchini Lasagna
Spinach and Zucchini Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Z1 large package lasagna noodles

  • water for the noodles (6-8 quarts)

  • 1/4

    cup kosher salt--I know that sounds like a lot; it isn't

  • 1/2

    lb. ground chuck

  • 1/2

    lb. mild bulk Italian sausage

  • 1

    jar of prepared spaghetti sauce

  • 2

    tablespoons dried oregano

  • 1

    tablespoon butter

  • 4

    oz. crimini mushrooms, sliced

  • 1

    clove minced garlic

  • 1

    tablespoon butter

  • 2

    medium zucchini

  • 1

    clove minced garlic

  • 1

    tablespoon butter

  • 2-12 oz. pkg. fresh spinach

  • 1

    clove minced garlic

  • 1

    16 oz. container of ricotta cheese

  • 2

    16 oz. package of Mozzerella cheese (you probably won't use quite all of it)

  • 1/2

    cup chopped fresh curley-leaf parsley

Directions

Heat 6 quarts water and 1/4 cup salt to a rolling boil in stock pot Add noodles, and boil until al dente (about 12-15 minutes) In saute pan, brown the hamburger and sausage, drain off the fat, return to stovetop and add spaghetti sauce, except reserve 3/4 cup of sauce for the top of the lasagna when thoroughly mixed and heated through, transfer meatsauce mixture to the large bowl In the same saute pan, melt 1 tbspn butter and 1 clove minced garlic until bubbly and aromatic, and then add the sliced crimini mushrooms, and saute on medium-high heat until carmelized--add to meatsauce In the same saute pan, melt another tbspn butter, 1 clove garlic, and zucchini slices, and saute over medium-high heat until carmelized, then add to the meatsauce mixture--*note: be sure to saute the mushrooms, zucchini and spinach separately, otherwise the moisture contents will mix and you will not get a good carmelization...it makes a difference in the final dish, trust me. Mix the meatsauce, mushrooms, zucchini and 1/4 cup of parsley...this will be one layer of the lasagna In the same saute pan, melt the final tbspn of butter and garlic, and saute the spinach over medium-high heat until wilted Butter the bottom and sides of the baking pan and lay the first layer of noodles, then add a layer of meatsauce, and then a layer of ricotta, and then a layer of spinach, and then a layer of mozzerella, and then another layer of noodles, and then repeat with each of the other layers, finishing with a layer of noodles. Top the last layer of noodles with the reserved spaghetti sauce and sprinkle with 1/4 cup of parsley Bake, covered with aluminum foil, for 40 minutes in a pre-heated 350* F oven, or until hot and bubbly. Remove the foil in the last 10 minutes of baking.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: