Garden Lasagna

By learen

Ingredients

• 1 c packed fresh basil leaves
• 1/2 c raw baby spinach leaves plus 1 lb baby spinach, blanced and squeezed dry
• 1 1/2 t minced garlic
• 1/2 c olive oil
• 1/4 c grated parmigiano-reggiano cheese
• kosher salt and freshly ground pepper to taste
• 3 c ricotta cheese
• 1 egg
• 4 T unsalted butter
• 1/4 c finely chopped shallots
• 1/4 c all purpose flour
• 3 c milk
• 1 lb mushrooms sliced thick and cooked golden brown
• 1 jar (16 oz)roasted red bell peppers, drained, sliced 1/4 inch thick
• 6 oz no boil lasagna noodles, torn into 2 inch pieces
• 4 1/2 c shredded mozzarella cheese

Details

Servings 8

Preparation

Step 1

In blender combine basil, raw spinach, 1/2 t garlic and oil; process until thick sauce forms. Add parmidiano-reggiano, salt and pepper. In bowl combine ricotta, egg, salt and pepper.

In saucepan over medium heat, melt butter. Cook shallots 4 min. Add 1 t garlic and flour; cook 1 min. Stir in milk; cook on med high heat 8-10 min. Transfer to bowl; cool 15 min. Stir in basil puree. In separate bowl, combine mushrooms, bell pepers, blanched spinach, salt and pepper.

Preheat oven to 375. Butter 3 1/2 qt dish. Spread 1/2 c sauce on bottom of pot; arrange single layer of torn noodles on sauce. Top with 1/2 c ricotta mixture, 1 c vegetable mixture, 1/2 c sauce and 1 c mozarella. Layer noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add layer of noodles, ricotta, vegetables and noodles. Spread remaining sauce on top; sprinkle with 1 1/2 c mozzarella. Cover and bake 45 min. Uncover and bake 15 min more.