A mouthwatering vegetarian lasagna recipe that combines fresh spinach and mushrooms has been making waves after being demonstrated by Chef Tammy Brawley during Virginia Farm Bureau’s weekly television show, ‘Real Virginia.’
This hearty dish offers a delicious alternative to traditional meat lasagnas while delivering rich flavors and satisfying textures that will please the whole family.
Ingredients needed:
• 3 tablespoons olive oil
• 4 medium garlic cloves, minced
• Two 28-ounce cans of crushed or whole tomatoes, preferably San Marzano
• 4 tablespoons chopped fresh basil
• Kosher salt and coarse-ground black pepper
• Medium onion, minced
• 1 pound cremini mushrooms, sliced (or any mushroom of choice)
• 12 cups baby spinach, washed and chopped, if desired
• 1 pound mozzarella cheese, shredded
• 5 ounces Parmesan cheese, grated, about 2/3 cup
• 15 no-boil lasagna noodles or homemade pasta sheets
• Nonstick cooking spray
Preparation instructions:
Begin by preheating your oven to 375 degrees and positioning the oven rack in the center. In a large skillet, warm the oil and garlic over medium heat for approximately two minutes until aromatic but not browned. Add the tomatoes and let the mixture simmer for about ten minutes until it becomes slightly thicker. Mix in the fresh basil along with salt and pepper according to your taste preferences. Add water as needed to create roughly 3½ cups of sauce, then set the pan to one side.
Using a separate medium-to-large skillet, warm olive oil over medium heat. Cook the minced onion for about five minutes until it becomes clear. Add the sliced mushrooms and continue cooking for approximately eight minutes until they turn golden brown. Season the mixture with salt and pepper, then transfer to a bowl and set aside.
In the same pan, add a bit more olive oil and heat over medium temperature. Add the spinach and cook while stirring frequently for about five minutes until the leaves wilt. Season with salt and pepper, then combine with the mushroom and onion mixture.
Coat a 13 x 9 inch casserole dish with nonstick spray. Distribute half a cup of sauce evenly across the bottom. Layer three noodles horizontally over the sauce. Spread three-quarters cup of the vegetable mixture evenly across the noodles, followed by half a cup of sauce. Top with three-quarters cup of mozzarella and two tablespoons of Parmesan cheese. Continue this layering process until all vegetables are used. Finish the top layer of noodles with the remaining cup of sauce, cup of mozzarella, and two tablespoons of Parmesan.
Cover the dish loosely with foil that has been sprayed with cooking spray. Bake for 25 minutes, then remove the foil and continue baking for an additional 15 minutes until the top becomes golden brown. Allow the lasagna to rest for five minutes after removing from the oven before slicing and serving.
