Tuesday, May 31, 2011
Spinach & Mushroom Lasagna
I have a wonderful lasagna recipe from my "second mom" growing up - Janie. It's such a great recipe because aside from tasting good, you also don't need to cook the lasagna noodles first - and this was before "no-boil" lasagna noodles. As per usual, I was short on some ingredients and had some others I wanted to add, so I modified the recipe a bit. The main changes I made were adding mushrooms, cutting back on some tomato sauce, and adding Trader Joe's Eggplant Spread to the recipe.
It still came out great. Henry not only had a full piece before our friends came over, but proceeded to have a few more bites once they were here. It was a hit!
Janie's Famous Lasagna (slightly modified)
1 15-ounce container part-skim ricotta cheese
1.5 cups shredded mozzarella cheese, divided
2 cups frozen chopped spinach, thawed
1/3 cup chopped fresh mushrooms
1 teaspoon salt
3/4 teaspoon oregano
1/8 teaspoon freshly ground pepper
2 cups jarred tomato sauce
12 lasagna noodles, not cooked
1/4 cup Trader Joe's Eggplant Garlic Spread
1 cup water
1. Preheat oven to 350.
2. Combine ricotta, 1-1/4 cups mozzarella, egg, spinach, mushrooms, salt, oregano, and pepper. Set aside.
3. Pour a 1/4 cup tomato sauce in the bottom of a 9x13 pan. Layer 4 noodles on top. Spread half the eggplant spread on top, and then half the ricotta mixture over that. Top with 3/4 cup tomato sauce. Repeat with 4 noodles, eggplant spread, ricotta mixture, and sauce. Finish with 4 more lasagna noodles, a 1/4 cup tomato sauce, and 1/4 cup shredded mozzarella. Pour 1 cup of water around the edges of the lasagna and cover tightly with foil. Bake for 1 hour and 15 minutes.
Happy and (mostly) healthy eating!
Posted by Ali at 9:47 PM