Lasagna Verdi Recipe

Lasagna Verdi

From sas 15 years ago

I use parboiled lasagna sheets that I purchase from my local Italian Market. Some Grocers now carry them. They measure 9 x 9. So convenient.

3 lasagna sheets read above---or use whatever noodles you normally use shopping list
1 bunch spinach, washed and chopped shopping list
1 container portobella mushrooms, sliced shopping list
2 cups ricotta cheese shopping list
2 1/2 cups buffalo mozarella cheese, shredded. Not easy to shred but put through processor. The 1/2 cup is for the top. shopping list
1 large egg, beaten shopping list
1/2 large onion, diced shopping list
1 can chopped tomatoes seasoned with garlic and Italian herbs shopping list
3 cups marinara sauce your own or your favorite. I love Victoria's Fra Diavolo shopping list
2 cloves garlic, minced shopping list
salt and pepper to taste shopping list
Tsp. crushed red pepper flakes shopping list
Spray olive oil shopping list
A few basil leaves for garnish, chopped into thin ribbons shopping list

1. In some hot oil, fry onion until tender. Add spinach (works best right after the spinach has been washed. Add red pepper flakes. When wilted, remove from heat and set aside. When cooled, squeeze out any excess liquid from the bulk of the cooked spinach.
2. To the same pan, fry garlic in hot oil until fragrant. Add mushrooms and salt. Cook until tender (about 2-3 minutes). Remove from heat, set aside and drain excess liquid.
3. In a bowl, add beaten egg to ricotta cheese. Now we're ready to assemble.
4. In a deep 9 x 9 pan or whatever pan you use, spray a little olive oil to the bottom, pour some marinara sauce to bottom of pan. This keeps the pasta from sticking.
5. Place sheet(s) into the pan. Layer with ricotta/egg mixture, spinach, mushrooms, mozzarella cheese, and tomatoes and some sauce. Repeat with the other 2 layers
6. Pour remaining marinara sauce over the assembled lasagna.
7. Cover pan with foil and poke holes on top for some steam to escape. Place in 375*F oven for 45 minutes or until pasta is tender and liquid has dried significantly.
8. Pull from oven and sprinkle with 1/2 c. mozzarella and strips of basil. Put back in oven for 8 minutes-uncovered. Remove.
9. Please let lasagna set for a good 20 minutes. Serve with a side of the best garlic bread you can make.
********Please serve with a good Red Wine and a simple green salad.

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" It was excellent "
jimrug1 ate it and said...
I have been craving Lasagna lately. This sounds like a great way to satisfy that..;-)~~ I will also be on the look out for those pasta sheets. Thanks for the tip... I like this recipe a lot... High 5 Jim
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" It was excellent "
lunasea ate it and said...
Wow, this looks and sounds so good. And I have the red wine side to go with. I'll also be checking for those parboiled lasagna sheets. That would be super handy - thanks for the heads up, Sas hon. :)
Was this review helpful? Yes Flag

sas Farmington, CT

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Reviewed by 3 people

I have been craving Lasagna lately. This sounds like a great way to satisfy that..;-)~~ I will also be on the look out for those pasta sheets. Thanks for the tip... I like this recipe a lot... High 5 Jim

jimrug1 in Peoria loved it
Wow, this looks and sounds so good. And I have the red wine side to go with. I'll also be checking for those parboiled lasagna sheets. That would be super handy - thanks for the heads up, Sas hon. :)

lunasea in Orlando loved it