Lasagne was featured in the first cookbook ever written in England, leading to an urban legend that the dish originated in the British Isles. The claim is dubious, in light of the much earlier Roman use of "lasanum"
* 12 lasagna sheets, 3 per layer (i used ronzoni no-boil brand)
* 1 bunch spinach, chopped
* 1 package portobello mushrooms, sliced
* 1 cup part-skim ricotta cheese
* 1.5 cup buffalo mozarella cheese, shredded
* 1 large egg
* 1/2 large onion, diced
* 1 can chopped tomato seasoned with garlic and italian herbs
* 1 bottle marinara sauce (i used ragu, 7 herb tomato)
* 2 cloves garlic, minced
* salt and pepper to taste
* a pinch crushed red pepper flakes
* olive oil
* a few basil leaves for garnish, chopped into thin ribbons.
You can easily add meat to this recipe, but I opted for a vegetarian version. Enjoy!
1. Preheat oven to 375 degrees F.
2. In a skillet, saute sliced mushrooms in 2 tsp olive oil. Salt to help the mushrooms release moisture. When mushrooms are tender, remove from skillet and set aside.
3. In same skillet, add 2 tsp olive oil. Add onions and fry until fragrant. Add spinach and red pepper flakes and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
4. In a bowl, beat 1 egg and add ricotta cheese. Mix to incorporate.
5. In a baking pan, pour about 3 tsp olive oil and enough tomato sauce to lightly coat the bottom.
6. Place 3 lasagna sheets, overlapping them.
7. Drop 4 spoonfuls of ricotta cheese and cover with all the cooked mushrooms (do not add the liquid released by the mushrooms). scatter a light layer of mozzarella.
8. Cover with another 3 lasagna sheets and push down lightly. Pour some tomato sauce, then 4 spoonfuls of ricotta. Layer with all the spinach, then scatter some mozzarella.
9. Cover with another 3 lasagna sheets and push down lightly. Pour some tomato sauce and layer with all the chopped tomato. Scatter some mozzarella.
10. Cover with the last 3 lasagna sheets and push down lightly. Pour on the remaining tomato sauce. Scatter the rest of the mozzarella. drop 4 remaining spoonfuls of ricotta. Top with basil.
11. Lightly drizzle some olive oil to give the top a nice sheen.
12. Cover with foil and bake for 30-35 minutes. uncover and bake for another 10 minutes until most of the liquid has dried and fork tender. Remove from oven and let sit for 5 minutes before serving.
13. Serves 6-8.
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.
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