Tuesday, August 9, 2011

Portabello Spinach Lasagna

Some people would be surprised to know that my favorite shirt isn't pink, or adorned with a cupcake of any kind...nor does it have pearls, ruffles or anything that sparkles on it.

I've had the same favorite shirt for as long as I can remember. It is from 1985 and used to belong to my dad.

It is gray and faded and so worn thin that it is almost see-through. If you squint hard enough you can still make out the "1985 All-Stars Game The Twins" on it...just barely.

But it is the most comfortable shirt that has ever touched human skin. It is so light and perfect for that cool summer night when you have the windows down.

I only bring this up because I caught a lot of slack for still wearing it the other night...ahemshawnahem!

He's just jealous.

I will probably mourn for an entire week when the holes in the shirt have become too much. But I don't like to think about that.

I will wear it until it dissolves.

How bout that.

It's comfort for me. Much like lasagna is...and bread...and chocolate...and anything edible for that matter. This lasagna recipe is comforting and get this...pretty guilt free. Ch'yeah.

It is a meatless lasagna...I know I know...that is unheard of and rather preposterous for that matter but I promise you don't even miss it. Shawn didn't, and he is kind of meat and potatoes land.


But if you don't believe me. Add ground chicken. It will rock I'm sure.

Portabello Spinach Lasagna
Adapted from foodnetwork.com


9 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups store bought marinara sauce
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)


Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Layer 3 noodles on top of the sauce and spread half of the ricotta mixture. Spread half a cup of tomato sauce on that. Repeat a second layer again with 3 noodles, the other half of ricotta and half a cup of sauce. Layer the final 3 noodles on top of that. Spread the remaining 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more

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