Garden Lasagna

Garden Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup packed fresh basil leaves

  • ½

    cup raw baby spinach leaves

  • 1

    lb baby spinach blanched, squeezed dry

  • tsp garlic, minced & divided

  • ½

    cup olive oil

  • ¼

    cup grated Parmigiano-Reggiano cheese

  • Kosher salt and freshly ground pepper, to taste

  • 3

    cups ricotts cheese

  • 1

    egg

  • 4

    TBS (½ stick) unsalted butter

  • ¼

    cup shallots, finely chopped

  • ¼

    cup all purpose flour

  • 3

    cups milk

  • 1

    lb cremini mushrooms, sliced ¼" thick, cooked until golden brown

  • 1

    jar (16 oz) roasted red bell peppers, drained, sliced ¼" thick

  • 6

    oz no-boil lasagna noodles, torn into 2" pieces

  • cups shredded mozzarella cheese

Directions

1) In blender, combine basil, raw spinach, 1/2 tsp garlic and oil; process until thick sauce forms. Add Parmigiano-Reggiano, salt & pepper. 2) In a bowl, combine ricotta, egg, salt & pepper. 3) In saucepan over medium heat, melt butter. Add shallots and cook 4 mins. Add 1 tsp garlic and flour; cook 1 min. Stir in milk; cook on medium-high heat 8 - 10 mins. Transfer to bowl; cool 15 mins. Stir in basil puree. 4) In a separate bowl, combine mushrooms, bell peppers, blanched spinach, salt & pepper. 5) Preheat oven to 375 degrees F. Butter 3 1/2 qt shallow Dutch oven. Spread 1/2 cup sauce on bottom of pot; arrange single layer of torn noodles on sauce. Top with 1/2 cup ricotts mixture, 1 cup vegetable mixture, 1/2 cup sauce and 1 cup mozzarella. Layer noodles, ricotta, vegetables, cause and mozzarella 2 more times, then add layer of noodles, ricotta, vegetables and noodles. Spread remaining sauce on top; sprinkle with 1 1/2 cups mozzarella. 6) Cover; bake 45 mins. Uncover; bake 15 mins more.


Nutrition

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