Updated 03/23/2013 05:00 AM
Recipe: Portobello Mushroom and Spinach Lasagna
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one box "no-boil" lasagna pasta sheets (see hints below)
2 small onions, peeled and rough chopped
3 large Portobello mushrooms, quartered
olive oil for tossing with mushrooms and onions
salt and pepper to taste
0ne 15-ounce tub ricotta cheese
one 8-ounce bag grated mozzarella cheese
1/3 cup grated parmesan cheese
0ne 10-ounce box frozen chopped spinach, defrosted and very well drained
1 large eggs
approx. 3-4 cups tomato marinara sauce
Preheat oven to 350 degrees.
Rough chop 2 small onions and quarter 3 large Portobello mushrooms, toss with olive oil and salt and pepper and roast them in a baking tray in the oven for about 45 minutes. (see hints below)
Once the mushrooms and onions have cooled down, chop them up quite a bit and add them to a large mixing bowl with one 15-ounce tub ricotta cheese, one 8-ounce bag grated mozzarella cheese, about 1/3 cup grated parmesan cheese, add 1 large egg and one 10-ounce box defrosted, well drained chopped spinach and mix everything to combine.
At that point add a little layer of marinara sauce to a 9 x 13-inch baking dish and top that with 4 pasta sheets and 1/3 of the mushroom mix.
Add a little more marinara to that and then do that same thing two more times........finishing with a final layer of pasta sheets and a little more marinara sauce.
Top that with aluminum foil and place it into the preheated oven.
That's going to take just about 40 - 45 minutes to bake and, when it's done, you can sprinkle a little more grated parmesan cheese over the top if you like.
Cut mushrooms and onions into smaller dice to begin with and saute in a large pan in a little olive oil instead of roasting larger pieces in the oven.
If you can't find no-boil pasta, boil and use 1 box regular lasagna noodles instead.