How To Cook Vegetarian Spinach And Mushroom Lasagna
Do you love hosting guests at your house for just about any occasion but now you want to try a new recipe to impress the crowd? If you want to consider everyone in your meal planning, including the vegetarians, this vegetarian spinach and mushroom lasagna would be perfect for your plan.
Cook the noodles first before defrosting the spinach. Then, prepare the cheeses and mushrooms while you wait for the water to boil and the spinach to get defrosted. Choose only the best tomato sauce because this will contribute to the fantastic outcome for your vegetarian spinach and mushroom lasagna.
If you don’t want to rush things, prepare the lasagna the night before the event. Make sure to store it in a container with a cover in the refrigerator overnight before baking it on the day you need to serve it.
Ingredients For the Vegetarian Spinach And Mushroom Lasagna
To prepare the sauce for your vegetarian spinach and mushroom lasagna, you’re going to need the following:
- 1 1/2 lb cremini mushrooms (roughly chopped)
- 1 cup onions (chopped)
- 1/2 lb shiitake mushrooms (roughly chopped)
- 4 cloves garlic (chopped amount to around 4 tsp)
- 1/4 cup extra virgin olive oil and more to prevent the noodles from sticking
- 2 cups tomato sauce
- 1 can tomato paste (6 oz)
- 1/2 tsp red pepper flakes
- 1 tbsp sugar
- 1 can crushed tomatoes (28 oz)
- 1 tbsp dried thyme
- 1 cup of water
- 1 tbsp sugar
To prepare the lasagna, you need to gather the following:
- 2 boxes frozen spinach (thawed, chopped and squeezed clean, making about 10 oz)
- 1 container ricotta cheese (15 to 16 oz)
- 1/4 cup fresh basil (chopped)
- 1 lb lasagna noodles
- 1/4 lb pecorino cheese or Parmesan cheese (grated to make around 1 cup)
- 1 lb shredded mozzarella cheese (making about 4 cups)
1. Put the mushrooms in a pan, then turn the stove into medium to high heat. Saute the mushrooms, then sprinkle them with salt. Wait for them to start releasing water before stirring in the onions. Keep sauteing until the mushrooms and the pan are dry enough, which could need around 5 minutes.
2. Add olive oil to the pan then stir to cover the mushrooms in it. Saute the onions and mushrooms for a full minute before adding garlic and sautéing for another minute.
Add the tomato paste and wait for another full minute. Get 1 cup of tomato sauce to cover the bottom of your dish, then put the rest of the sauce into the pan to mix with the mushrooms. Pour the crushed tomatoes into the same pot before adding a cup of water.
Put the sugar, thyme, and red pepper flakes into the pot. Wait for the mixture to simmer, then adjust the heat to low and let it simmer some more for around 20 minutes.
3. It’s time to cook the noodles. While letting the sauce simmer, add salt to the boiling water then put the dry lasagna noodles into it. Stir without making the noodles stick to each other because it will be a hassle to separate the strands after.
Follow the noodle package’s instructions on how long you should cook the noodles for the vegetarian spinach and mushroom lasagna. Leave the pot uncovered so you can avoid overcooking the noodles.
Wait for the noodles to become al dente before draining them in a colander. Then, rinse them with cold water. Make sure to keep each noodle separated from one another.
On the other hand, cover a large baking sheet with 1 tablespoon of olive oil. Put the lasagna noodles on the sheet, once again pouring a bit of olive oil on them to prevent them from sticking.
4. Prepare the lasagna. First, remove the tomato sauce prepared in the steps above away from the stovetop so you can preheat the oven to 350°F. Then, cover the entire base of the casserole dish with the cup of tomato sauce. The right dish size would be 10 x 15 inches.
Next, put a layer of lasagna noodles right on top of the tomato sauce. It doesn’t matter if the noodles overlap so long as your dish can accommodate three layers of six noodles.
Cover the entire lasagna with a sprinkle of ricotta cheese but consume half of it only. Then, cover that later with the spinach before covering it with mozzarella cheese and a quarter of the pecorino cheese. Spread a third of the mushroom sauce over the mozzarella layer before covering it with fresh basil.
5. Do the same layering process over and over again. For the last layer of lasagna noodles, cover it with tomato sauce before topping everything with what’s left of the parmesan or pecorino cheese.
6. Don’t put the casserole dish into the oven uncovered but secure it with an aluminum foil cover instead. Tighten the edges so it won’t pop open later.
Bake the dish for 25 minutes at 350°F, then get rid of the foil cover before baking it for another 25 minutes.
Is the vegetarian spinach and mushroom lasagna done? Take it out of the oven but don’t serve it right away. Wait for 10 minutes first before cutting and serving it.
Be one proud host now that you’ve learned this recipe because not only is it delicious, it’s also healthy. It is easy to prepare too, so you don’t have to sweat it in the kitchen.
Even if your friends will tell you about their visit on short notice, you can still whip up this recipe. The best thing about this is you’ll be promoting inclusion because vegetarian friends will surely enjoy this dish.