A blog by ordinary people about living an extraordinary life

Spinach Lasagna with Mushroom Ragu

Our latest copy of Food Network Magazine arrived and is packed with lots of great looking recipes that we will have to try.  What is better than spending a cool Saturday in the kitchen putting together a bunch of meals for the week?  I spent yesterday cooking away and prepared a great lasagna for dinner (with plenty of leftovers).  The total time for preparing the meal is about 4 hours, but for the two of us, it made at least 4 meals.

Spinach Lasagna with Mushroom Ragu

The first step is to prepare the mushroom ragu.

  • 2 tablespoons of extra virgin olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped (I used 2 small carrots from Farmer Dave)
  • 1 celery stalk, chopped
  • 4 cloves of garlic, chopped
  • 2 tablespoons of tomato paste
  • 4-6 ounces of sliced baby portobello mushrooms, chopped
  • 4 ounces of shiitake mushrooms, chopped
  • salt and pepper
  • 1 28oz can of San Marzano tomatoes
  • 1 28oz can of whole plum tomatoes
  • 2-3 bay leaves

Heat the olive oil in a pot and add the onions, carrots and celery and cook for about 5 minutes.  Stir in the garlic and tomato paste cooking for another 2 minutes.  Add the portobello and shiitake mushrooms, seasoning with salt and pepper.  Cook for another 5 minutes.  Add the 2 cans of tomato and the bay leaves.  Bring to a boil, and then turn down to a simmer.  Allow to simmer and thicken for about 1.5 hours.

Step two is to prepare the lasagna filling.

  • 3 ounces of grated Parmesan cheese
  • 2 cups of shredded mozzarella cheese (2 more cups for topping the lasagna)
  • 32 ounces of ricotta cheese
  • 1 egg, beaten
  • salt and pepper
  • 2 cups of fresh spinach, stems removed (from Farmer Dave)
  • a pinch of nutmeg
  • 1 box (12-13oz) of lasagna noodles

Clean the spinach and remove the stems.  Chop the spinach and slightly wilt in a warm sauté pan (about 5 minutes).  In a large bowl, combine the cheeses and the egg.  Mix in the spinach, salt, pepper and nutmeg.

Bring a pot of water to a boil.  Cook the lasagna noodles as indicated on the box (I used whole wheat noodles, and cooked them for 5 minutes, because I knew the noodles would cook more during the baking).

Spoon some of the ragu into a baking dish, enough to cover the bottom.  Add a layer of noodles.  Add half of the cheese mixture and then top with more ragu.  Add another layer of noodles, cheese and ragu.  Top with a layer of noodles and the rest of the ragu.  Top the lasagna with 2 cups of shredded mozzarella cheese and some freshly grated Parmesan cheese.  At this point, the lasagna can be placed in the refrigerator and stored for a day or two before baking.

Preheat the oven to 375F.  Cover the lasagna with aluminum foil.  Bake the lasagna for 50 minutes.  Remove the foil and bake an additional 10-15 minutes.  Remove from the oven and allow to rest 10 minutes before cutting.  Lasagna makes 8 servings.  We froze half of the lasagna and now have 2 dinners ready to go.


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This entry was posted on November 6, 2011 by in Peter Waterman's posts and tagged , , , , .
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