Tooele Transcript Bulletin – News in Tooele, Utah

December 8, 2014
Lasagna with Spinach and Mushrooms

Everyone needs a dish that can be served to company as well as to the family for supper.  This lasagna, made with no-boil pasta, can be that dish. The sauce, with white sauce, called “bechamel,” also has jarred tomato sauce. The tomatoes give the sauce a salmon color, and the vegetables make the lasagna ideal for vegetarians.

This lasagna can be prepared several hours ahead and refrigerated until about an hour before it’s baked. The resting time when the pan comes out of the oven is important; it gives the lasagna time to settle and makes it easier to serve.

2 tablespoons olive oil
1 1/2 cups diced carrot
1  cup diced onion
1 (8-ounce) package sliced mushrooms
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (10-ounce) packages frozen chopped spinach, thawed and drained

1/4 cup butter
1/4 cup all-purpose flour
3 cups 2 percent reduced-fat milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 cup jarred tomato sauce with basil
1 cup part-skim ricotta cheese
1/2 cup (2 ounces) grated Parmigiano Reggiano cheese
9 no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded provolone cheese

1. Preheat oven to 400 degrees. Coat a 13 x 9-inch baking pan with cooking spray.
2. To prepare vegetables, heat oil in a large nonstick skillet over medium-high heat. Add carrot, onion, mushrooms, salt and pepper. Cook, stirring occasionally, until lightly browned, about 8 minutes.
3. To prepare sauce, melt butter in a medium saucepan over medium heat. Whisk in flour. Add milk, salt, pepper and nutmeg. Cook, stirring often, until mixture comes to a boil. Reduce heat, simmer and stir 2 minutes. Remove from heat and stir in tomato sauce, ricotta and Parmigiano Reggiano.
4. Spread about 2/3 cup sauce in bottom of pan. Arrange 3 noodles over top. Top with half the mushroom mixture, half the spinach and half the remaining sauce. Repeat layers, ending with sauce.
5. Cover with foil and bake 30 minutes. Remove foil, sprinkle with provolone and bake 15 minutes or until golden brown. Let stand 10 minutes before serving. Serves 8.

Per serving: 420 calories, 22g fat, 50mg chol., 20g prot., 36g carbs., 3g fiber, 930mg sodium

Photo credit: Teresa Blackburn

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