easy veggie lasagna

cyko21

I made this on sat. night. It was so good! Even better the next day. It's from the same cookbook as the Salsa Verde Chicken.

Quick, Creamy Spinach-Mushroom Lasagna

Adapated from Perfect One-Dish Dinners, by Pam Anderson

Serves 10

 

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Salt

15 oven-ready lasagna noodles

4 tablespoons olive oil, divided

1 lb. sliced mushrooms

2 10-oz. packages frozen chopped spinach, thawed and squeezed dry

1-1/2 teaspoon dried basil

12 oz. cream cheese, softened, divided

1/2 cup vegetable broth

3 garlic cloves, minced

1 28-oz. can crushed tomatoes

4 cups (1 lb.) grated part-skim or whole-milk mozzarella cheese, divided

3/4 cup finely grated Parmesan cheese, divided

 

Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Dissolve 1-1/2 tablespoons salt in a 9"x13" glass lasanga pan and fill with very hot tap water.  Add noodles and soak until softened, about 10 minutes.  Drain in a colander.

 

Meanwhile, heat 2 tablespoons oil in a large, deep skillet over medium-high heat.  Add mushrooms and cook, stirring, until tender and well browned, 5-7 minutes.  Add spinach and continue to cook, stirring and seasoning with salt and pepper to taste, until heated through.  Transfer to a medium bowl.

 

Heat remaining 2 tablespoons oil and garlic in a saucepan over medium-high heat.  When garlic starts to sizzle, add tomatoes and enough water to make a sauce that is neither too thin nor too thick. Bring to a simmer, reduce heat to medium-low, and continue to simmer, partially covered, to blend flavors, about 10 minutes.

 

Mix mushroom-spinach mixture with basil, 8 oz. of the cream cheese and 1/4 cup broth.  Mix remaining 4 oz. cream cheese with remaining 1/4 cup broth in a small bowl; set aside.

 

To assemble: smear 1/4 cup marinara sauce over bottom of baking dish, then assemble 4 layers as follows:

 

3 lasagna noodles

scant cup marinara

scant cup mushroom-spinach mixture

3/4 cup mozzarella

2 tablespoons Parmesan

(repeat)

 

Top with remaining 3 noodles, cream-cheese broth mixture, remaining 1 cup mozzarella, and remaining 1/4 cup Parmesan.

 

Spray one side of a large sheet of heavy-duty foil with cooking spray.  Cover baking dish with foil, oiled side down, and bake until bubbly throughout, 40-45 minutes.  Leaving lasagna on same rack, turn oven to broil.  Remove foil and broil until lasagna is spotty brown, 4-5 minutes.  Remove from oven and let sit for 10 minutes.  Cut into squares and serve.

 

pjscooby

Oh this looks gooooooood!