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How To make Spinach Mushroom Lasagna
1 lb Firm tofu
1 ts Salt
4 tb Lemon juice
2 tb Vegetable oil
2 1/2 tb Tahini
1 tb Light miso
1 1/2 tb Olive oil
1 lg Onion, chopped
2 lg Garlic cloves, pressed
Black pepper to taste 1 ts Nutmeg
2 ts Tarragon
2 ts Dill
8 oz Mushrooms
8 oz Spinach
1/2 c Fresh parsley
4 tb Breadcrumbs, toasted
1/2 c Walnuts
4 c Tomato sauce
9 ea Lasagna noodles, al dente
Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture. Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.
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How To make Spinach Mushroom Lasagna's Videos
Spinach Lasagna with Mushroom Ragu
You won’t believe this is a meatless lasagna. This Spinach Lasagna with Mushroom Ragu is made using a variety of fresh and dried mushroom for that incredibly tasty umami ragu flavour. Vegetarians and meat lovers will love this. Cooking it slow for a long time is the secret, so don’t skip that step. This recipe is totally made from scratch but of course you can cut corners. Buy ready made pasta sheets and use a food processor. Most of the effort goes into the ragu, and by using a food processor, the mushroom ragu can be made in 15 minutes, plus cooking time. You can make the bechamel in 15 minutes or less. If you chose to make the spinach pasta from scratch, it’s totally worth it and will take you longer. So why not make extra and freeze the sheets ready for next time. Any left over pasta sheets can also be sliced into a fettucine. When baking, you may need a little longer depending on your oven. Crispy edges are delicious but don’t over cook it unless you want to eat it all straight away. Otherwise it can be over crispy once reheated. Once cooled and refrigerated, slice it up and make portions, reheat in oven from cold for about 30 minutes. The corners will be crispy and delicious. Enjoy my spinach lasagna with mushroom ragu.
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The Most Amazing Super Cheesy Lasagna | Christine Cushing
This creamy, bubbly three cheese lasagna will have everyone begging for seconds. The mouthwatering layers of ricotta, bechamel, tender fresh pasta and flavourful Parmigiano are the perfect contrast to the fresh spinach earthy wild mushrooms. You must try it. FULL RECIPE BELOW.
** Watch Secrets to a Perfect Bechamel - White Sauce** :
RECIPE: 3 CHEESE LASAGNA
Ingredients:
1 lb. fresh lasagna sheets (450 g), 8 sheets , see recipe below or store bought
2 Tbsp. butter (25ml)
2 Tbsp olive oil (25ml)
1 lb. assorted wild mushrooms, sauteed (450gm)
1 oz dried wild mushroom, rehydrated in hot water and lifted gently to remove any sand, chopped
1 large onion, finely sliced 1 large clove garlic, chopped
1 tsp. chopped fresh thyme (5 ml)
1/4 cup chopped fresh basil and parsley (50 ml)
Grated zest of 1 lemon
juice of ½ lemon
freshly cracked black pepper 1 batch bechamel sauce, recipe below salt and pepper to taste
1/2 lb. ricotta (about 1 cup) (200 gm)
1/3 cup freshly grated Parmigiano Reggiano (65 gm) or to taste
¾ cup Buffalo Mozzarella, torn into pieces (125 gm)
1 lb. spinach, stems trimmed, blanched and squeezed.
Fresh Pasta:
** Watch Homemade Fresh Pasta** : for more in-depth instructions
325 gm 00 flour ( approx. 2 cups / 500 ml) more or less depending on humidity and size of eggs
3 large whole eggs
Measure flour into a medium bowl and make a well in the centre. Add the eggs and whisk with a fork incorporating a little flour at a time.
Dough may not take all the flour so save a bit of the flour to blend in at the end if dough is too wet.
Knead by hand until mixture comes together into a firm ball. Dough will seem dry at this point and will soften up once rested. Wrap and let rest 30 minutes.
Using a pasta machine or attachment pass the dough through machine decreasing the thickness gradually until desired thickness is achieved.
Cook pasta in boiling salted water until just al dente (about 4 min). Strain and rinse in cold water and strain. Transfer to shallow dish and toss in olive oil to prevent sticking. Set aside. Cover to prevent crusting.
Mushrooms preparation:
In a medium frying pan heat ½ the butter and add onion and garlic and sauté until translucent.
Transfer to a bowl. To same pan add remaining butter and olive oil and sauté mushrooms over high heat until mushrooms are golden and liquid has reduced.
Note: At this point in the video, I added the chopped rehydrated mushrooms – optional.
Add back the onions and lemon juice and cook for 1 minute. Add the fresh chopped herbs and freshly cracked pepper and salt. Taste for seasoning.
BECHAMEL SAUCE:
* Watch Secrets to a Perfect Bechamel - White Sauce * : for more in-depth instructions
Ingredients:
1/3 cup butter (75 gm)
1/3 cup + 1 Tbsp. flour (75gm)
5 cups milk (1250 ml)
pinch freshly grated nutmeg
salt and pepper to taste
In a medium saucepan, over medium heat melt butter. Add the flour and stir with wooden spoon, until a paste forms. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth.
Continue stirring over medium heat until sauce comes to a boil and thickens. Add a pinch of nutmeg and season with salt and pepper to taste. Add some of the parmesan cheese and stir. Add the squeezed spinach and stir until warmed through.
NOTE: as the Bechamel cools it will thicken slightly, I added 1/3 cup milk to it, so the lasagna is a bit looser when baked.
Preheat oven to 350 degrees F. Drizzle olive oil on the bottom of a 9 x 13 x 2-inch baking dish.
Assembly:
Layer lasagna as desired starting with pasta and alternating bechamel, ricotta cheese, mushrooms and grated Parmigiano. Season well between each layer. Finish with layer pasta and arrange torn mozzarella equally on top, covering pasta. Drizzle with remaining bechamel and grated Parmigiano cheese. Bake lasagna in oven for about 35-40 minutes or until golden and bubbly. You should have 6 layers of pasta and 5 layers filling.
Serves 8
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Spinach & Mushroom Lasagna | Veg Lasagna | Dinner Recipe | Quick and easy Lasagna recipe |
In this video you will see how to make Spinach and Mushroom Lasagna at home. It is very simple and easy to make tasty Lasagna. This is a rich recipe , in which we will add more cheese. SO, it is ok to make it once in a while. Kids will love it and it will definitely be a hit. Food Fairy is glad to show my way of making Vegetarian Lasagna to you all.
HOW To MAKE SPINACH LASAGNA | QUICK & EASY LASAGNA RECIPE | NO MEAT LASAGNA RECIPE
Recipe ????????
Spinach Lasagna Recipe is a healthier no meat recipe with layers of ricotta , Parmesan, & mozzarella cheeses & marinara sauce, lasagna noodles & spinach.
This recipe is one of my family's favorite. It is indeed delicious! Try this recipe I am sure your family will love it.
Thank you for watching! Please like & subscribe. I really appreciate your support!
SPINACH LASAGNA RECIPE
9 Lasagna noodles
15 ounce ricotta cheese
3/4 Parmesan cheese
1.5 cup Mozzarella cheese
2 large fresh eggs
1.5 - 2 cups spinach
24 ounce marinara sauce
2 Tbsp olive oil
chopped onion
3 cloves minced garlic or chopped finely
1/2 cup tomato sauce
dried basil, oregano, parsley
white pepper powder
salt to taste
INSTRUCTION: Please watch the video. Thank you so much!!!
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Chicken Spinach Mushroom Lasagne Recipe
How to make this simple chicken spinach mushroon lasagne recipe
How To Make Spinach and Mushroom Lasagna
Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. An easy (and vegan!) homemade pasta dough is layered with a combination of mozzarella and ricotta cheeses, plus spinach and cremini mushrooms. This lasagna is the ultimate comfort food, and the perfect gift for a friend who is going through a rough patch.
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