SPINACH LASAGNA WITH MUSHROOM RAGU
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
- Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
- Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
- Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
- Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
- Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
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Ngoako Maela
[email protected]This lasagna was disappointing. The mushroom ragu was bland and the lasagna was dry.
Bivon Ananda
[email protected]I've made this lasagna several times and it's always a hit. It's a great recipe for a special occasion or a weeknight meal.
Sadiq Adam
[email protected]This lasagna is a must-try for any lasagna lover. It's packed with flavor and the spinach adds a nice touch of freshness.
Ajweh Ryan
[email protected]I'm not a great cook, but this recipe was easy to follow and the lasagna turned out great. I'm definitely going to make it again.
Light Heartedtarot
[email protected]This lasagna was amazing! The best I've ever had.
Abela Kamuzora
[email protected]I'm a vegetarian and I was looking for a lasagna recipe that didn't have meat. This recipe was perfect! The mushroom ragu was so flavorful and the lasagna was very satisfying.
Ken Parrish
[email protected]This recipe was easy to follow and the lasagna turned out great. I will definitely be making it again.
Alex Katongole
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it.
Att Ullah
[email protected]This lasagna was delicious! I followed the recipe exactly and it turned out perfectly. The only thing I would change is to add more mushrooms to the ragu.
Awesome hridoy
[email protected]I'm not a big fan of lasagna, but this recipe changed my mind. The combination of mushrooms, spinach, and cheese was perfect.
Abebe Hunachew
[email protected]This lasagna was a hit with my family! The mushroom ragu was so flavorful and the spinach added a nice touch of freshness. I will definitely be making this again.