Down East 2013 ©
Celebrate early spring with some vegetable lasagna.
We recently posted a delicious meat lasagna for the chilly weekend and now with spring coming our way here is a veggie version. For those who do not eat meat, or those who want to have meatless meals, this veggie filled lasagna will be a hit with the whole family. We choose mushrooms and spinach for this lasagna, sautéed with onions and garlic, with a side of warm garlic bread…..should I go on? ENJOY!
YCB Lasagna- Vegetarian
1 ½ cup chopped onion
2 tablespoons minced garlic
1-tablespoon thyme- minced
1-tablespoon oregano- minced
4 cups sliced baby Portabella mushrooms
1 5oz box of Baby spinach
1 box lasagna pasta
2 15oz part skim, or whole milk ricotta cheese
½ cup minced parsley
2 large eggs
3 cup grated Parmesan cheese
2 cups grated mozzarella cheese
In a large sauté pan over medium heat place 1 tablespoon olive oil, onions and garlic. Sprinkle lightly with salt. Sauté onions and garlic for 5 minutes stirring occasionally, until onions start to brown. Add the thyme and oregano cook for 1 minutes stirring. Add the sliced portabella mushrooms.
Cook for 5-10 minutes, until the mushrooms are soft. Add the box of baby spinach, turn off the heat, and stir and fold the mushrooms into the spinach. The spinach will wilt and cook from the heat of the mushrooms, remove from heat and set aside.
While the mushrooms are cooking, fill a large pot ¾ full of water. Add a 1-tablespoon olive oil and a sprinkle of salt. Place water over high heat. Once the water is boiling, add the entire box of lasagna pasta, cook for 10 minutes. At 8 minutes of cooking, check the pasta to see if it is done: just remove one piece of pasta from the pot, cut off a little piece and taste it. You will want the pasta al dente.
While the pasta is cooking, rub a cookie sheet with a light layer of olive oil. When the pasta is done, remove the pasta and place on the cookie sheet.
Grab a large bowl and add the 2 containers of ricotta cheese, 1 cup of the Parmesan cheese, 2 eggs and the ½ cup minced parsley. Whisk the ingredients together until well combined. Add 1 teaspoon of salt stir well.
Preheat the oven to 350. On a clear counter, gather your 13x9-baking pan, the cooked pasta, tomato sauce, mushroom/spinach mix and ricotta mixture. Remove the leaves of basil from their stems. Now that you have all the parts: Lets Assemble!
Here is a step-by-step process:
1. Pour a light layer of pasta sauce on the bottom of the baking pan.
2. Place 3 pieces of pasta next to each other on top of the pasta sauce.
3. Dollop 2-3 large spoon full of the ricotta mixture over the pasta.
4. Spread evenly with a rubber spatula.
5. Evenly spread 2 large spoon falls of the mushroom- spinach mix on top of the ricotta.
6. Place 10 or so basil leafs on top of the mushroom- spinach mix.
7. Evenly spread 1 cup of the mozzarella over the basil leafs.
8. Evenly spread ½ cup of Parmesan.
9. Place 3 pieces of pasta over the Parmesan.
10. REPEAT steps 1 through 9. (check out the Pictures for the step-by-step process)
Once you have made 2 layers of the steps 1-9 listed above, and you have 3 pieces of pasta on the top of the lasagna, the final step is: Spread 2-3 large spoon full of pasta sauce on the top, covering all the pasta. Sprinkle with Parmesan cheese.
Cook in the oven for 35 minutes. Cover the top with aluminum foil and cook for additional 15 minutes. Remove from oven and let cool for 5 minutes (letting the lasagna cool will make it so much easier to cut and serve, all the juices and cheese will settle). Serve with some warm garlic bread and a green salad.
Kathryn and Dash, the women behind the Yankee Crafty B*tch blog , bring you the best in the world of crafts, food, sewing and gardens — all on the resourceful Yankee budget. So kick back, check out their posts, and get your craft on.