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 Mushroom Lasagna with Pesto Ricotta
FULL RECIPE on VANILLA AND BEAN:
Layers of garlicky cheesy goodness in this easier no-boil spinach mushroom lasagna with pesto ricotta recipe. This vegetarian lasagna feeds a small crowd, and leftovers easily freeze. Full of flavor and so satisfying, you're going to love it! This recipe is vegetarian and easily gluten free.
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Portabella Mushroom Lasagna With Spinach - Vegetarian Dinner Idea
Portabella Mushroom Lasagna with Spinach recipe. Vegetarian lasagna recipe compliments of Monterey Mushrooms and inspired by Ina Garten. You won't miss the meat in this hearty dish!
More recipes at theproducemoms.com
Mushroom Spinach Lasagna - 100% Plantbased!
When you think of Lasagna, you think of Ricotta Cheese, yes? The trick to this recipe (along with not using any oil to have a super healthy lasagna) is the plant-based ricotta! 'How?' you ask. Watch and see. This is an easy recipe, focusing mostly on combinging the elements. For the full recipe, visit
Babe wanted spinach lasagne #shorts 
Recipe for 6 as a main course
Ingredients
- 1kg spinach
- 1kg ricotta
- 2 shallots
- 4 cloves garlic
- 2 tbsp olive oil
- 30g butter
- Salt and pepper
- 1/2 nutmeg
- 60g butter
- 40g flour
- 1L milk
- 200g gruyere
- 400g mozzarella
- 400g lasagne sheets
Method
1. Start by finely dicing the shallots and garlic.
2. Sweat the garlic and shallots in 30g of butter and 2 tbsp of olive oil until the shallots go translucent.
3. Start adding the spinach in the pot one large handful at a time. Once it's halved in size, add another handful until everything is in the pot. Once it's just cooked, pour it into a colander to let it drain.
4. For the white sauce, in a large pot melt the 60g of butter. Once melted, add in the flour and whisk until smooth.
5. Warm your 1L of milk (either in the microwave or a pot) and grate the Gruyere and mozzarella.
6. Add the warm milk to a pot, half the at a time, and stir until silky smooth.
7. Add the cheese (reserve some cheese for the top) and mix until smooth. Season with salt and pepper and freshly grated nutmeg.
8. Place your drained spinach into a food processor and add half of the ricotta. Pulse until it's mixed. Add the second half of your ricotta and stir in by hand. Season with salt and pepper and a little bit more nutmeg.
9. Now it's time to lay out your lasagne. Start with white sauce on the bottom, then the pasta sheets and finally your spinach ricotta. Repeat until everything is used up. Finish with the white sauce.
10. Sprinkle the remainder of the cheese over the top, cover with tinfoil and place in a 200°c oven for 20 minutes. Remove the foil and cook for a further 20 minutes.
Spinach and Mushroom Lasagna
These spinach and mushroom lasagna make for the best vegetarian lasagna recipe. They are super easy to make, with generous layers of veggies, ricotta cheese and noodles. These lasagna are a crowd pleaser among both vegetarians and non vegetarians! Full recipe here:
Mushroom Spinach Lasagna (Vegan) from Tami's Nutmeg Notebook Kitchen
Lasagna is a huge comfort food for many people including my family. This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It feeds a crowd and is filling without making you feel stuffed. Two of the three grandchildren can’t get enough of it – when we serve it they go crazy for it. That makes me so happy! They don’t care that it’s healthy or plant based – they just know it tastes good.
For the full printable recipe (short version below) visit the companion Nutmeg Notebook Blog Post here
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All information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. Videos produced by Nutmeg Notebook are intended for informational and entertainment purposes only.
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The recipe (see full blog post with printable recipe in link above)
Mushroom Spinach Lasagna
This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It is filling without making you feel stuffed.
Course: Main Course Cuisine: Italian - Servings: 8 Author: Tami Kramer Nutmeg Notebook
Equipment
Lasagna Pan or a deep 9 x 13 baking dish
Ingredients
8 ounces fresh mushrooms
2 cloves garlic minced
12 sheets Barilla Gluten Free Oven Ready Lasagna Noodles or your favorite brand of no bake noodles
48 ounces Oil Free Marinara See my Classic Marinara Recipe
1 recipe Basil Tofu Ricotta with Spinach See my Basil Tofu Ricotta with Spinach Recipe
Vegan Faux Parmesan Sprinkle See my Vegan Parmesan Sprinkle Recipe
Fresh basil – optional
Instructions
In a small skillet over medium heat sauté the mushrooms and garlic – using a tablespoon or two of water to keep it from sticking. When mushrooms are cooked remove from pan and set them aside.
Preheat oven to 375 degrees.
In a lasagna pan or a deep 9 x 13 inch baking dish – pour one cup of marinara in the bottom of the pan.
The next layer will be 4 of the Barilla No Bake Gluten Free Lasagna noodles spread with half of the tofu ricotta filling. I find it easiest to hold each noodle in my hand and individually spread the tofu ricotta on them and then place the noodles in the prepared baking dish. Top the tofu ricotta noodles with half of the cooked mushroom and garlic mixture. Pour one cup of marinara over the top and repeat this step again. See the video to watch me make the layers.
When you have completed the second layer of tofu ricotta covered noodles and covered them with mushrooms and a cup of marinara – place a layer of just plain noodles over the top and pour all of the remaining marinara over the top layer of plain noodles.
Cover baking pan with aluminum foil and seal the edges tightly. Place baking pan in the preheated oven and set the timer for 50 minutes.
After 50 minutes remove the foil and sprinkle Vegan Faux Parmesan Sprinkle over the top – how much is up to your personal preference. Put baking dish back in the oven uncovered for 10 minutes.
Let lasagna sit for about 10 minutes after removing from oven before you try to cut and serve it. Sprinkle fresh basil over the top if desired.
Notes
Lasagna may be assembled up to 24 hours in advance and refrigerated before baking.
This recipe can be cut in half and baked in an 8 inch baking dish.