Spinach Mushroom Lasagna With Red Pepper Marinara Recipes

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

SPINACH LASAGNA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

SPINACH-MUSHROOM LASAGNA WITH RED PEPPER MARINARA

Steps:

• Heat oven to 350ºF.
• Blend pasta sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
• Cook lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned, stirring frequently.
• Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

INSTANT POT SPINACH AND MUSHROOM LASAGNA

Steps:

• Add the butter to a 6-quart Instant Pot® and set to high saute (see Cook's Note). When melted, add the mushrooms and 2 teaspoons salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the flour and nutmeg and cook for 1 minute. Whisk in the milk, bring to a boil and cook until thick and creamy, about 5 minutes. Transfer the bechamel sauce to a medium bowl and set aside. Add 2 cups water to the pot (no need to clean the pot first) and put the rack in the bottom with the handles folded under.
• Meanwhile, mix together the spinach, basil, ricotta, red pepper flakes, garlic, 1 cup Parmesan and 1 teaspoon salt in a medium bowl until completely combined.
• Spread 1/2 cup marinara sauce on the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the sauce. Spread another 1/2 cup marinara sauce evenly over the noodles. Layer a third of the bechamel over the marinara and top with a third of the spinach mixture. Top with another layer of 4 broken noodles. Repeat the process 2 more times, starting with 1/2 cup marinara and ending with broken noodles, for a total of 4 layers of noodles. Top with the remaining marinara and cover tightly with foil, wrapping any excess underneath (if you bunch the foil on the side of the pan it won't fit in the pot).
• Fold an 18-inch piece of foil in half lengthwise, then in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the pan. Place the cake pan with the lasagna in the center of the sling and lower into the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Position a rack in the upper third of the oven and preheat the broiler to high.
• Remove the foil from the lasagna and top with the mozzarella and remaining 1/4 cup Parmesan. Broil until the cheese is melted, bubbling and brown in spots, 1 to 4 minutes. Let sit 10 minutes before serving.

RED PEPPER AND SPINACH LASAGNA

Steps:

• Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
• Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
• To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
• To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.