I came across this recipe online a few day ago and decided to try it out this evening and it was DEEELLLLIIIICCCCCIIIIOOOUUUUSSSSSSSSSS. Sunday home cooked comfort food at its best. I wouldn't normally make Lasagna without meat but this veggie lasagna just sounded (and looked) great and it turned out even better. I would never have thought of putting pesto in lasagna but it's the perfect addition, especially if it's homemade pesto like mine. And for all those of you who hate tomatoes or tomato chunks.. this is a tomato sauce free Lasagna (although I do reckon some little cherry tomatoes would go nicely in it too).
Give it a try and let me know if you love it too. Bon Appetit!
(ps I served it with an arugula, sun-dried tomato and avocado salad and a nice bottle of red wine)
Spinach, Mushroom and Pesto Lasagna
9 lasagna noodles 10 oz chopped frozen spinach, thawed and squeezed dry 1 3/4 cup ricotta cheese 1 large egg 1/2 tsp garlic powder salt and pepper 1 TBSP olive oil 1 TBSP butter 2 cups diced onion 1/2 red bell pepper, seeded and diced dash of crushed red pepper flakes 8 ounces of button mushrooms, coarsely chopped 2 cloves garlic, minced 2 TBSP all-purpose flour 1 1/2 cups whole milk 1 1/2 cups Half & Half 3/4 cup plus 2 TBSP basil pesto 12 oz mozzarella cheese (I used slices) 1/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Spray an 8" X 11 1/2" baking dish with cooking spray.
In a separate baking dish place lasagna noodles and cover with boiling water. Let sit for 15 minutes while making the sauce.
In a medium size mixing bowl, combine the spinach, ricotta cheese, garlic powder and egg. Season well with salt and pepper. Set aside.
In a large skillet heat olive oil and butter over medium heat. Add the onions and bell pepper, season with salt, pepper and crushed red pepper flakes and saute until onions are translucent, 6-7 minutes. Add the mushrooms and continue to saute until mushrooms lose their moisture, another 5-7 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the vegetables and stir to combine. Continue cooking and stirring over medium heat for two minutes. Add the milk and half & half, bring to a boil, reduce heat and simmer for 4-5 minutes until sauce has thickened a bit. Remove from heat and stir in 3/4 cup pesto. Taste to see if salt and pepper are needed.
Drain lasagna noodles.
Spoon 2 TBSP of the pesto on the bottom of the prepared baking dish. Lay three noodles on top of the pesto. Top with 1/3 of the basil cream sauce (about 1 1/2 cups) and spread to cover noodles. Dollop 1/3 of the ricotta mixture on top of the sauce, then top the ricotta with 1/3 of the cheese slices. Repeat layers two more times. Sprinkle parmesan cheese over the top. Cover tightly with aluminum foil and place dish in oven. Bake for 25 minutes, uncover, then bake for another 25 minutes, until bubbly and browned. Let dish sit for 10-15 minutes before serving.
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