Lasagne Verdi al Forno Recipe
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Ingredients
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, beaten
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.
How to make Lasagne Verdi al Forno
You can easily add meat to this recipe, but I opted for a vegetarian version. Enjoy!
1. In some hot oil, fry onion until tender. Add spinach (works best right after the spinach has been washed) and wilt. Add red pepper flakes. When wilted, remove from heat and set aside. When cooled, squeeze out any excess liquid from the bulk of the cooked spinach.
2. To the same pan, fry garlic in hot oil until fragrant. Add mushrooms and salt. Cook until tender (about 2-3 minutes). Remove from heat, set aside and drain excess liquid.
3. In a bowl, add beaten egg to ricotta cheese. Now we're ready to assemble.
4. In a deep casserole or baking pan, pour some marinara sauce and a little olive oil into the bottom. This keeps the pasta from sticking.
5. Place 3 sheets into the pan. Layer with ricotta/egg mixture, spinach, mushrooms, mozarella cheese, and tomatoes. Repeat until you're done with the entire package of pasta.
6. Pour remaining marinara sauce over the assembled lasagna, along with a layer of ricotta cheese and mozzarella. Garnish with ribbons of basil.
7. Cover pan with foil and poke holes on top for some steam to escape. Place in 400F oven for 30 minutes or until pasta is tender and liquid has dried significantly (you don't want a soupy lasagna).
Sounds fantastic! How does buffalo mozzarella cheese differ in taste from normal mozzarella?