Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spinach lasagna with sun-dried tomato sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Spinach Lasagna with Sun-Dried Tomato Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Spinach Lasagna with Sun-Dried Tomato Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spinach lasagna with sun-dried tomato sauce using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spinach Lasagna with Sun-Dried Tomato Sauce:
- Take 2 tbsp olive oil
- Take 2 tsp olive oil
- Make ready 1 1/2 tbsp all-purpose flour
- Prepare 2 clove garlic, minced
- Take 1 cup plain soy milk
- Take 1 cup vegetable stock or chicken stock
- Make ready 2 Green onions, including tender green tops, sliced
- Prepare 1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped
- Take 10 oz fresh mushrooms sliced
- Prepare 1 shallot, minced
- Get 1 tbsp chopped fresh parsley
- Prepare 1/4 tsp salt
- Take 6 cup baby spinach leaves, chopped
- Prepare 2 cup nonfat ricotta cheese
- Get 3/4 cup fat free parmesan cheese
- Take 1 egg white
- Get 12 no boil spinach lasagne sheets, about 7 by 3 1/2 inches
- Get 1 tbsp chopped basil for garnish
Instructions 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 exceptional food spinach lasagna with sun-dried tomato sauce recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more 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. Thanks again for reading. Go on get cooking!
