Garden Lasagna
By á-4202
Ingredients
- 1 cup packed fresh basil leaves
- 1/2 cup raw baby spinach leaves
- 1 lb baby spinach blanched, squeezed dry
- 1 1/2 tsp garlic, minced & divided
- 1/2 cup olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 3 cups ricotts cheese
- 1 egg
- 4 TBS (1/2 stick) unsalted butter
- 1/4 cup shallots, finely chopped
- 1/4 cup all purpose flour
- 3 cups milk
- 1 lb cremini mushrooms, sliced 1/4" thick, cooked until golden brown
- 1 jar (16 oz) roasted red bell peppers, drained, sliced 1/4" thick
- 6 oz no-boil lasagna noodles, torn into 2" pieces
- 4 1/4 cups shredded mozzarella cheese
Details
Servings 8
Preparation time 25mins
Cooking time 110mins
Preparation
Step 1
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.
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