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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This vegetarian recipe looks long and hard, but is actually very easy to put together. Just enjoy a glass of wine (or two) while making it! Ingredients:
1 box lasagna noodle |
2 tablespoons olive oil |
1 pinch crushed red pepper flakes |
1 large onion, chopped |
1 red pepper, chopped |
4 -5 cloves garlic, chopped |
2 packages frozen spinach, thawed and drained of juice |
1 can sliced mushroom, , or use fresh (, or use fresh) |
1 (16 ounce) package shredded mozzarella cheese |
1 (16 ounce) container ricotta cheese |
1 cup parmesan cheese |
2 tablespoons oregano |
2 eggs, beaten |
1/2-1 cup butter |
1/2 cup flour |
2 cups milk |
salt & pepper |
Directions:
1. Cook noodles al dente, drain, rinse& let sit in cold water until needed.
2. Add olive oil and red pepper flakes to frying pan,.
3. Add onion, red pepper, and garlic, and cook until tender.
4. In a large bowl, combine sauté mix with spinach, mushrooms, mozzarella, ricotta, and 1/3 cup parmesan cheese, 1 T oregano, and eggs.
5. Mix well, and set aside.
6. In frying pan, melt butter, add flour making a paste, and stir for 2 minutes.
7. Slowly add milk and add 1/3 cup parmesan cheese, oregano, and salt& pepper.
8. Stir sauce over medium heat until thickened.
9. Coat lasagna pan with non-stick spray, then wipe gently with paper towel.
10. Add some white sauce to thinly coat bottom of pan.
11. Rotate rows of drained noodles, spinach mixture, and sauce.
12. Sprinkle last row of noodles with 1/3 cup parmesan cheese, and a few sliced mushrooms.
13. Bake at 350 degrees for 1 hour or so, until bubbling.
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