How To make Mushroom & Spinach Lasagna
2 md Pepper red
1/2 md Onion
2 md Garlic cloves
4 md Tomato raw
1/8 t Thyme, ground
1/2 c Vegetable Broth (home made)
1/8 t Hot Pepper Sauce
1 md Onion
1 t Balsamic vinegar
3 md Tomato raw
4 md Garlic clove
6 oz Mushrooms
1 c Ricotta Chs skim milk
2 oz Swiss Cheese low fat
1/4 c Basil, fresh
1 lb Spinach fresh
1 T Parsley fresh
6 oz Lasagna noodles (spinach)
4 oz Parmesan grated
Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic. (to roast onion and garlic in a microwave) place an un pealed onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded & diced), thyme and stock in a sauce pan; simmer for 15 minutes. Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside. Lasagna Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsely, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan. Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.
How To make Mushroom & Spinach Lasagna's Videos
Spinach Lasagna with Mushroom Ragu
You won’t believe this is a meatless lasagna. This Spinach Lasagna with Mushroom Ragu is made using a variety of fresh and dried mushroom for that incredibly tasty umami ragu flavour. Vegetarians and meat lovers will love this. Cooking it slow for a long time is the secret, so don’t skip that step. This recipe is totally made from scratch but of course you can cut corners. Buy ready made pasta sheets and use a food processor. Most of the effort goes into the ragu, and by using a food processor, the mushroom ragu can be made in 15 minutes, plus cooking time. You can make the bechamel in 15 minutes or less. If you chose to make the spinach pasta from scratch, it’s totally worth it and will take you longer. So why not make extra and freeze the sheets ready for next time. Any left over pasta sheets can also be sliced into a fettucine. When baking, you may need a little longer depending on your oven. Crispy edges are delicious but don’t over cook it unless you want to eat it all straight away. Otherwise it can be over crispy once reheated. Once cooled and refrigerated, slice it up and make portions, reheat in oven from cold for about 30 minutes. The corners will be crispy and delicious. Enjoy my spinach lasagna with mushroom ragu.
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Hand rolled mushroom and spinach lasagna with béchamel sauce.
Hand rolled mushroom and spinach lasagna with béchamel sauce.
For the ricotta filling you need
1 cup Parmesan cheese
2 egg yolks
3 cups my homemade ricotta cheese
(Video is on YouTube)
4 garlic cloves
3tbs pesto (optional)
1/4 tsp nutmeg
Salt and pepper to taste
(This makes double the amount you need for this lasagna. I usually make a big batch and use the rest for ravioli, or you can make half the recipe)
5 cups spinach
6 cups mushrooms
7 garlic cloves
2 shallots
3 tbs white wine
Olive oil and butter
1 Tbs Italian seasoning
Salt and pepper to taste
Béchamel sauce you need
3-4 Tbs butter
1/4 cup flour
2 cups milk more if needed
Pinch of Nutmeg
Fresh or dried lasagna pasta sheets
The Best Mushroom Lasagna | SAM THE COOKING GUY
Why’s it always gotta be meat? Well it doesn’t - and this veggie version is super great and you won’t miss the animals.
00:00 Intro
00:13 Cutting & cooking mushrooms
00:54 Adding onions
1:09 Thickening
1:21 Adding milk & seasoning
2:09 Making ricotta layer
2:23 Building & baking instructions
3:35 The reveal & serving
4:15 First Bite
5:17 Outro
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???? INGREDIENTS:
➔ Ricotta (garlic + olive oil)
➔ Spinach (frozen)
➔ Lasagna (no cook noodles)
➔ Shredded Mozzarella
➔ Parmesan
⭕ FOR THE MUSHROOMS...
➔ Shiitakes Mushrooms
➔ Onion
➔ Butter
➔ Flour
➔ Milk
➔ Salt
➔ Pepper
➔ Thyme
➔ Red Pepper Flakes
➔ Worcestershire
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Spinach & Mushroom Lasagna
If you’re looking for a delicious one-pan meal that’s easy to make and perfect for the entire family, this Spinach & Mushroom Lasagna is the way to go!
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How to make Spinach Lasagne: easy recipe
Creamy, cheese-filled layers of lasagne with spinach - a healthy and vegetarian friendly recipe. Perfect for dinner meals.
Spinach Lasagne
750g cooked spinach
500g ricotta cheese
1 litre bechamel sauce
250g grated parmesan
Pasta for lasagne
Salt and pepper
Recipe serves 6/8
CREDITS
The music used in this video was arranged and
produced by Tom Cusack. The music is fully licensed
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under an Attribution Creative Commons licence
provided it is accredited correctly. Full details of the
music can be found at the website:
freemusicforvideos.com. Tom Cusack invites
any YouTube member of staff to contact him directly
in the case of any queries arising from the use of
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Spinach & Mushroom lasagne
Here's a fresh and healthy alternative to your typical meat lasagne dish made with mushrooms and spinach!