SPINACH LASAGNA WITH MUSHROOM RAGU
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
- Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
- Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
- Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
- Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
- Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.
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Samuel Graham
[email protected]I would not recommend this recipe.
Takira Law
[email protected]This lasagna was a disappointment.
marelise aldeia
[email protected]I didn't like the texture of the lasagna.
Ingabire Mariam
[email protected]The lasagna was not as cheesy as I expected.
Tracy Adkins
[email protected]The lasagna was too salty.
Munyua Wangui
[email protected]This lasagna was a bit bland for my taste.
Jenisis Torres
[email protected]5 stars!
Rajon Shiks
[email protected]I highly recommend this recipe.
Jaylon Julius
[email protected]This lasagna is a keeper!
Wayne Myers
[email protected]I will definitely be making this lasagna again.
tula Karki
[email protected]This is the best lasagna I've ever had. The combination of flavors and textures is perfect.
Mayowe Martha
[email protected]I'm not a big fan of spinach, but I loved this lasagna. The mushroom ragu was so flavorful that it overpowered the spinach flavor.
Ahmed Chaudhary
[email protected]The lasagna was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive dish.
Lale Chaudhary
[email protected]This recipe was easy to follow and the lasagna turned out perfectly. I used a combination of cremini and shiitake mushrooms for the ragu, and it was delicious.
JUNAID Farooq
[email protected]I made this lasagna for a dinner party and it was a huge success. Everyone raved about the flavor and texture. I will definitely be making it again.
Iram Malik
[email protected]This spinach lasagna was a hit with my family! The mushroom ragu was flavorful and hearty, and the lasagna itself was cheesy and gooey. I especially loved the crispy Parmesan crust on top.