A recipe not only for vegetarians but even for meat eaters, this vegetarian lasagna tastes so good and the meaty mushrooms that its filled with will almost confuse meat-eaters to a point they won’t notice there’s no meat in it.
This vegetarian lasagna will become your signature dish, for parties, holidays, birthdays, meetings, you and your guests will be asking for this once you get to try it. While lasagna might be sometimes a long process, it is not that difficult and honestly doesn’t take that much time if you take advantage of the time you have while your pasta boils.
We are going to make our sauce from scratch and for it, we are going to need cremini mushroom, shiitake mushrooms, onions, garlic, tomato paste, and tomato sauce, crushed tomatoes, dried thyme, red pepper flakes, onions, and sugar.
For the lasagna, we will use some spinach, lasagna noodles, ricotta cheese, basil, parmesan cheese, and shredded mozzarella.
The first step is to cook our mushrooms after they have been nicely chopped, we want to place them in a large pan at high heat. Add some salt and keep stirring them, we are not adding any grease to it, we are just dry frying it. Once the mushrooms release water, add the onions, cook for another 5 minutes, until the water has dried out.
Then to start with the sauce we are going to add olive oil to our mushrooms and stir it, add the garlic and let it cook for another minute.
Now we want to add our tomato sauce and paste into our pan, mix well and leave some tomato sauce for later. Pour in the can of crushed tomatoes and some water. Stir everything together, add the thyme, sugar and red pepper flakes. Lower your heat and let it simmer for 20 minutes.
Now get to work with your pasta, boil and drain the lasagna noodles, wait for your water to be boiling, and add the noodles. Let it cook for 5 to 10 minutes or check on the package instructions. Then drain your noodles and rinse them with cold water, make sure they don’t stick.
Pour some olive oil into the noodles, you can arrange them in a baking sheet, to make sure they don’t stick to each other while the sauce finishes cooking.
Now we are going to assemble our lasagna, after heating our oven at 350º Fahrenheit. Using the leftover of pasta sauce at the bottom of the casserole, place 2 to 3 layers of lasagna noodles, or as many can fit on your dish. Add ricotta cheese on top of the noodles and drained spinach. Add some mozzarella and then the pecorino cheese, after that you want to top it with ⅓ of your sauce and add some more basil on top of the sauce.
Repeat this step two more times and top it with some sauce, cheese, and basil. Cover it and put it in the oven, let it bake for 20 to 30 minutes. Then remove the foil and let it bake for another 30 minutes.
Let it chill for a couple of minutes before serving, enjoy this with some bread, salad, or just by itself.
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