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Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. Add the mushroom mixture to the sauce and stir to combine. Cut the Fresh Pasta dough in quarters and press flat.

Spinach and mushroom lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spinach and mushroom lasagna dishes which you make.

Alright, don’t linger, let’s task this spinach and mushroom lasagna menu with 20 materials which are surely easy to find, and we have to process them at the very least through 8 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Spinach and mushroom lasagna:

1. Take 1 1/2 lb - cremini mushrooms, roughly chopped
2. Take 1/2 lb shiitake mushrooms, roughly chopped
3. Make ready 1 of Salt
4. Require 1 1/3 cup chopped onions
5. Need 1/4 cup of olive oil
6. Provide 4 clove of garlic, chopped (about 4 teaspoons)
7. Get 1 can (6-oz) tomato paste
8. Get 2 cup for tomato sauce
9. Make ready 1 can for (28-oz) crushed tomatoes
10. Get 1 cup for water
11. Need 1 tbsp for dried thyme
12. You need 1 tsp red pepper flakes
13. Take 1 tbsp for sugar
14. Prepare 2 tsp for dried basil
15. Make ready 2 packages of (10-oz boxes) frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
16. Prepare 3/4 lb of oven-ready lasagna noodles (12-15 noodles)
17. You need 1 packages - (16-oz container) ricotta cheese
18. Make ready 1/4 cup for fresh basil, chopped
19. Get 1/4 lb pecorino or parmesan cheese, grated (about 1 cup)
20. Require 1 lb - shredded mozzarella cheese (about 4 cups)

Jump to the full Spinach Lasagna Recipe or read on to see how we make it. This spinach lasagna is the one of the best things we ate lately, which is. Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil It's made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken.

Spinach and mushroom lasagna process:

1. Before you begin, make sure to THAW and DRAIN the spinach thoroughly. This can take some time so plan ahead. I like to leave it in the boxes, place the boxes in warm water for a while, then pour it all into a colander and place something heavy on top.
2. PLACE MUSHROOMS in a large (6 to 8 quart) sauté pan on high or medium high heat, STIRRING or shaking frequently. You may hear them squeak. ADD SALT evenly. The mushrooms will sizzle and then start to release water. (Note that you are not adding fat at this point to the pan; this method of cooking mushrooms in their own moisture is called "dry sautéing.) Once the mushrooms start to release water into the pan, STIR IN the chopped onions. Cook until the mushrooms are no longer releasing moisture and the mushroom water has boiled away, about 5-10 minutes more.
3. ADD the olive oil to the mushrooms and stir to coat. SAUTE the mushrooms and onions for about a minute. ADD the garlic and cook for another minute. STIR IN the tomato paste, cook for a minute longer. RESERVE 1 cup of the tomato sauce (it will go in the bottom of the casserole dish), and POUR the remaining cup of tomato sauce into the mushrooms along with the crushed tomatoes, and one cup of water. STIR IN the thyme, sugar, dried basil and red pepper flakes. Bring to a simmer, then lower the heat and continue to SIMMER for 20 minutes.
4. PREHEAT the oven to 350°F.
5. SPREAD the one cup of reserved tomato sauce over the bottom of a large (preferably 10x15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.) PLACE a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10x15-inch dish, we ultimately fit 3 layers of noodles, each layer with 6 noodles.) SPRINKLE half of the ricotta cheese over the noodles. SPRINKLE half of the drained spinach over the ricotta. SPRINKLE half of the Mozzarella cheese over the spinach, and just a quarter of the pecorino cheese. Then SPOON 1/3 of your mushroom sauce over the Mozzarella. SPRINKLE half of the fresh basil over the sauce if using.
6. REPEAT the layering process. Place a second LAYER of noodles over the sauce. SPREAD the remaining ricotta, spinach, and Mozzarella over the noodles. SPRINKLE another quarter of the pecorino along with the Mozzarella. TOP with another third of the mushroom sauce and the remaining fresh basil. LAYER your final layer of lasagna noodles over the sauce. SPREAD the remaining mushroom sauce over the lasagna noodles, and SPRINKLE with the remaining pecorino or parmesan cheese. TIP: Be sure to cover the noodles completely with sauce, don't leave them exposed or the oven will dry them out around the edges.
7. SPREAD a little olive oil over the inside of a piece of aluminum foil, then COVER the casserole dish and crimp the edges. BAKE at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.
8. Let the lasagna cool for 10 minutes before cutting to serve.

You can use leftover chicken or rotisserie chicken. Add cooked spinach to mushroom mixture. Great lasagna recipe and you won't even miss the meat! The portabella mushrooms have such a meaty texture, even my carnivorous husband who gets panicky if meat is. Mushroom and Spinach Lasagna - An easy, nontraditional lasagna recipe with a light parmesan sauce and plenty of veggies.

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