Fresh Spinach and Sun-Dried Tomato Lasagna recipe

All Recipes Best Recipe World Cuisine Recipes European Italian

Ingredients

1 (16 ounce) package lasagna noodles
1 ½ tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
¾ pound mushrooms, chopped
2 cloves garlic, minced
½ cup dry white wine
1 (28 ounce) can diced tomatoes with juice
2 sun-dried tomatoes, chopped
1 teaspoon dried thyme
salt to taste
ground black pepper to taste
⅓ cup all-purpose flour
3 cups heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch salt
8 cups spinach, rinsed
1 cup grated Parmesan cheese

Nutrition Info

655.2 calories
carbohydrate: 56.6 g
cholesterol: 131.1 mg
fat: 40.1 g
fiber: 4.6 g
protein: 17 g
saturatedFat: 23 g
servingSize: -
sodium: 390.9 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook lasagna in boiling salted water in a large pot until al dente. Drain.

  2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.

  3. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.

  4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.

  5. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.

Recipe Yield

8 servings

Recipe Note

This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Fresh Spinach and Sun-Dried Tomato Lasagna, simple recipe Fresh Spinach and Sun-Dried Tomato Lasagna, recipe Fresh Spinach and Sun-Dried Tomato Lasagna, recipe Fresh Spinach and Sun-Dried Tomato Lasagna, Fresh Spinach and Sun-Dried Tomato Lasagna recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe fresh, , easy recipes , baking , tasty recipe best recipes