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Mushroom and Spinach Lasagna with Sun-Dried Tomato Pesto
Indulge in layers of rich, earthy mushrooms, vibrant spinach, and zesty sun-dried tomato pesto in this hearty vegetarian lasagna that promises a burst of flavors in every bite!
Ingredients:
– 9 lasagna noodles
– 1 lb mushrooms, sliced
– 6 cups fresh spinach
– 2 cups ricotta cheese
– 1 cup sun-dried tomatoes, drained
– 1/2 cup pine nuts
– 3 cloves garlic
– 1/2 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 tsp dried basil
– Salt and pepper to taste
– Olive oil
Directions:
1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a food processor, combine sun-dried tomatoes, pine nuts, garlic, basil, a pinch of salt, and a drizzle of olive oil. Blend into a smooth pesto.
3. In a skillet, sauté mushrooms until golden brown. Add spinach and cook until wilted. Season with salt and pepper.
4. In a bowl, mix ricotta cheese with grated Parmesan, salt, and pepper.
5. In a baking dish, spread a thin layer of the sun-dried tomato pesto on the bottom. Place a layer of lasagna noodles on top.
6. Spread half of the ricotta mixture over the noodles, followed by half of the mushroom-spinach mixture. Sprinkle with mozzarella cheese.
7. Repeat the layers – noodles, remaining ricotta, mushroom-spinach, and mozzarella.
8. Finish with a final layer of noodles, remaining sun-dried tomato pesto, and a generous sprinkle of mozzarella.
9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes | Calories: ~380 per serving | Servings: 8 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
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