Spinach, Mushroom Lasagna with Goat Cheese

By MKMILLION

Ingredients

• 12 ounces spinach leaves washed
• 1/4 cup olive oil
• 3/4 tsp salt
• 1/2 tsp fresh ground pepper
• 12 ounces portobello mushrooms sliced 1/2” thick
• 2 Tblsp garlic chopped fine
• 1/2 tsp red pepper flakes
• 2 cups canned petite diced tomatoes
• 1 tsp balsamic vinegar
• 1/2 tsp dry rosemary crumbled
• 1/2 tsp dried thyme
• 9 lasagna noodles
• 8 ounces goat cheese
• 4 ounces Asiago cheese grated

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Cook spinach in salted boiling water for 1 minute or until blanched. Drain and rinse and press to remove moisture.
2. In pan combine 2 TBS olive oil, 1/2 tsp salt, abd 1/4 tsp pepper. over high heat. Add mushrooms and stir fry for 3 to 4 minutes. Add 1 TBS garlic and continue cooking for about 1 minute. Transer to bowl to cool.
3. In pan heat remaining oil, salt, pepper, garlic, and chili flakes. Cook over high heat for 1 minute. Add tomatoes, vinegar, rosemary, and thyme. Cook until sauce forms. Remove from heat and set aside.
4. Spread sauce on bottom of baking dish. layer noodles, spinach and 1/2 of goat cheese. Add 3 more noodles and cover with mushrooms, and remaining goat cheese. Cover with noodles and top with tomato sauce. Finish with mozzarella and parmesan.
5. Bake uncovered at 350 for 35 to 40 minutes.