Spinach, Roasted Red Pepper & Mushroom Lasagna Recipe

Spinach, Roasted Red Pepper & Mushroom Lasagna

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Ingredients

  • 2 C all-purpose flour plus 3 T
  • 2 egg yolks
  • 2 eggs
  • warm water
  • 3 T butter
  • 2 C milk
  • 16 oz tomato sauce 
  • 1 tsp dried italian seasoning
  • 8oz of fresh baby spinach, chopped
  • 8 oz ricotta
  • 1 roasted red bell pepper, diced
  • 4 oz crimini mushrooms sliced
  • 2 large garlic cloves, minced
  • 2 cups shredded mozzarella cheese
  • salt
  • olive oil

How to make Spinach, Roasted Red Pepper & Mushroom Lasagna


1. Make fresh pasta
  • add flour to mixing bowl and use beater on low
  • slowly add eggs and egg yolks to flour
  • mix until combined and forming ball
  • add small drops of water if ball not forming
  • on lightly floured surface knead pasta dough until soft and pliable.  
  • form flat, circle shape and wrap in plastic wrap
  • allow to rest 30 min to an hour.
  • Divide dough into 8 balls
  • shape into small rectangles
  • roll into rectangular sheets about 10 inch long by 3 inches wide.
  • bring pot of water to a boil and add a tsp of salt
  • cook pasta 2 to 3 sheets at a time for 3 to 4 minutes.  Layer sheets with a drizzle of olive oil while cooking remaining pasta
2.  Make tomato sauce
  • in small saucepan add tomato sauce and Italian seasoning and allow to simmer on low for 15 min.  
3.  Make bechamel
  • melt butter in skillet or saute pan over med-high heat
  • add flour
  • using a wisk, stir constantly
  • cook about 3 min 
  • slowly add milk while continuing to wisk constantly
  • cook until creamy
  • salt to taste
  • put lid on and turn off heat until ready to assemble lasagna
4.  Make Ricotta filling
  • heat saute pan over medium-high heat
  • add 1 to 2 tsp of olive oil
  • saute mushrooms for 3 to 5 min, until lightly browned.
  • allow to cool
  • in bowl combine spinach, garlic, ricotta, mushrooms and bell pepper
  • salt to taste
5.  Assemble Lasagna
  • place half the bechamel mixture in bottom of 9 X 13 pan
  • cover with 2 sheets of cooked pasta
  • spinkle pasta with 1/2 of the mozzarella cheese and top with all the ricotta mixture
  • add a pasta layer 
  • add all the tomato sauce
  • add a pasta layer
  • add the remaining bechamel sauce
  • add the final pasta layer
  • top with remaining mozzarella cheese
  1. Bake at 375 degrees for 30 minutes or until nicely browned.  Let rest 5 min before serving
  • canamich
    canamich says

    Note: 2 cups of flour for pasta, 3 T flour for bechamel

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