Vegetarian Lasagna Recipe, Spinach and Mushroom Lasagna ...

Vegetarian lasagna with spinach, shiitake and cremini mushrooms, ricotta, Mozzarella, and pecorino cheeses.

1 Sauté the mushrooms: Place mushrooms in a large (6 to 8 quart), sauté pan on high or medium high heat. Stir them with a wooden spoon or shake the pan from time to time. You may hear them...


  • 1 1/2 pound cremini mushrooms, roughly chopped
  • 1/2 pound shiitake mushrooms, roughly chopped
  • Salt
  • 1 generous cup of chopped onions
  • 1/4 cup olive oil plus more for keeping the noodles from sticking to each other
  • 4 cloves garlic, chopped (about 4 teaspoons)
  • 1 6-ounce can tomato paste
  • 2 cups tomato sauce
  • 1 28-ounce can crushed tomatoes (I recommend Muir Glen brand with added basil)
  • 1 cup water
  • 1 Tbsp dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 Tbsp sugar
  • 2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
  • 1 lb lasagna noodles (16 to 20 noodles)
  • 1 15-or-16-ounce container of ricotta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup)
  • 1 pound shredded mozzarella cheese (about 4 cups)
  • Special equipment needed: 1 large casserole pan, preferably 10x15-inches

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