Monday, November 18, 2013

Mushroom & Spinach Lasagna

Lasagna is a huge comfort food for me. This was a great way for me to get rid of some extra produce in my fridge while at the same time filling my belly with delicious pasta. This recipe is based off one from smitten kitchen (whom I love!) and will make one 9x13" pan.

Prep Time: 10 minutes
Cook Time: 40 minutes

One (1) box of ready-to-cook lasagna noodles -- You can use the other type where you boil them first, but who has time for that?!
Thirty (30) ounces of part-skim ricotta cheese -- You may not use all of this, but one container just wasn't enough
One (1) cup of parmesan cheese, shredded
1/2 cup of mozzarella cheese, shredded
Large handful of fresh spinach
Eight (8) ounces of baby bella mushrooms, sliced
Two (2) cloves of garlic, minced
One (1) tablespoon of olive oil
Salt & pepper to taste

Preheat your oven to 350F degrees.
While your oven is preheating, toss the olive oil, garlic, and mushrooms into a frying pan and saute.
Once the mushrooms are soft, spoon them into a bowl and set aside.

Toss the spinach
into the same frying pan and cover with a lid for about one minute.
Once the spinach is wilted, set aside.
In a medium-sized mixing bowl, combine ricotta, parmesan cheese, and wilted spinach.

Now, it's time for layering!
Your layers should look something like this: noodles, ricotta mixture, mushrooms, noodles, etc.
Once you run out of noodles (or any of the ingredients), top the entire thing with mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil, turn heat up to 450F degrees and bake for another ten minutes, or until golden brown.