Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach lasagna with sun-dried tomato sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spinach Lasagna with Sun-Dried Tomato Sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spinach Lasagna with Sun-Dried Tomato Sauce is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spinach lasagna with sun-dried tomato sauce using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Lasagna with Sun-Dried Tomato Sauce:
- Get 2 tbsp olive oil
- Take 2 tsp olive oil
- Get 1 1/2 tbsp all-purpose flour
- Prepare 2 clove garlic, minced
- Get 1 cup plain soy milk
- Make ready 1 cup vegetable stock or chicken stock
- Get 2 Green onions, including tender green tops, sliced
- Make ready 1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped
- Prepare 10 oz fresh mushrooms sliced
- Get 1 shallot, minced
- Make ready 1 tbsp chopped fresh parsley
- Take 1/4 tsp salt
- Prepare 6 cup baby spinach leaves, chopped
- Get 2 cup nonfat ricotta cheese
- Make ready 3/4 cup fat free parmesan cheese
- Make ready 1 egg white
- Prepare 12 no boil spinach lasagne sheets, about 7 by 3 1/2 inches
- Get 1 tbsp chopped basil for garnish
Steps to make Spinach Lasagna with Sun-Dried Tomato Sauce:
- Preheat the oven to 375°F
- In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside.
- In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.
- In the same pan heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.
- In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside.
- Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.
So that is going to wrap it up with this special food spinach lasagna with sun-dried tomato sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
