We are in cold weather season (where the heat from dinner cooking in the oven is welcome), this makes a great winter meal. It is delicious. So delicious, I could eat plates and plates of it. And maybe I have…
Mushroom and Spinach Lasagna
12 whole wheat noodles or brown rice noodles (or 8- or 9-ounce package)*
Ricotta mixture:
15 oz. ricotta cheese
1 1/4 cups Parmesan cheese
1/2 cup minced fresh basil
1 large egg, lightly beaten
1/2 teaspoon real salt
1/2 teaspoon pepper
6 cups homemade tomato sauce:
2 Tablespoons Olive Oil
1 onion, minced
6 garlic cloves, minced
1 28oz can crushed tomatoes
1 28oz can diced tomatoes
1 Tablespoon basil
1 Tablespoon oregano
dash of crushed red pepper
Mushroom/Spinach mixture:
2 Tablespoons Olive Oil
1 pound assorted mushrooms
2 garlic cloves, minced
10 ounces frozen chopped spinach, thawed, thoroughly squeezed dry
1 pound whole-milk mozzarella, shredded (4 cups)
Instructions:
Preheat oven to 375.
Cook pasta in boiling water until just underdone, about 4-5 minutes. (You can also use no-boil noodles here if you are so inclined.)