Vegetarian Spinach and Mushroom Lasagna
- 1 1/2 pound cremini mushrooms, roughly chopped
- 1/2 pound shiitake mushrooms, roughly chopped
- Salt
- 1 generous cup of chopped onions
- 1/4 cup olive oil plus more for keeping the noodles from sticking to each other
- 4 cloves garlic, chopped (about 4 teaspoons)
- 1 6-ounce can tomato paste
- 2 cups tomato sauce
- 1 28-ounce can crushed tomatoes
- 1 cup water
- 1 Tbsp dried thyme
- 1/2 teaspoon red pepper flakes
- 1 Tbsp sugar
- 2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
- 1 lb lasagna noodles (16 to 20 noodles)
- 1 15-or-16-ounce container of ricotta cheese
- 1/4 cup chopped fresh basil
- 1/4 pound pecorino or parmesan cheese, grated (about 1 cup)
- 1 pound shredded mozzarella cheese (about 4 cups)
- This recipe is vegetarian
- Produce
- Basil, fresh (1/4 cup)
- Cremini mushrooms (1 1/2 pound)
- Garlic (4 cloves)
- Onions (1 generous cup)
- Shiitake mushrooms (1/2 pound)
- Spinach, frozen (2 10-ounce boxes)
- Thyme, dried (1 Tbsp)
- Tomatoes (1 28-ounce can)
- Canned Goods
- Tomato paste (1 6-ounce can)
- Condiments
- Tomato sauce (2 cups)
- Cooking & Baking
- Olive oil plus more (1/4 cup)
- Red pepper flakes (1/2 teaspoon)
- Salt (1)
- Sugar (1 Tbsp)
- Pasta & Grains
- Lasagna noodles (1 lb)
- Drinks
- Water (1 cup)
- Dairy
- Mozzarella cheese (1 pound)
- Pecorino or parmesan cheese, grated (1/4 pound)
- Ricotta cheese (1 15-or-16-ounce container)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published November 18, 2012 (3 months ago).
190 people saved this recipe.
