spinatlasagne.

Spinach Lasagna

For the ricotta mix:
32 ounces ricotta cheese (One 2-pound container)
1/2 cup basil pesto
1 large egg
 
For the vegetables:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup shallots, finely chopped
1/4 cup all-purpose flour
3 cups milk
8 ounces cremini mushrooms, sliced
1 8-ounce jar of roasted red bell peppers, drained
1 pound baby spinach
9 ounces of no-boil lasagna noodles
4 and 1/2 cups mozzarella cheese, shredded

For garnish:
1/4 cup fresh basil leaves, thinly sliced

For the sauce: In a sauté pan over medium heat, melt the butter.  Add the shallots and cook, stirring occasionally, until softened, about 3-4 minutes.
- Add the remaining minced garlic and the flour and toss to coat, stirring constantly, for about 1 minute.
- Slowly add the milk to the pan, and stir to remove any browned bits from the bottom of the pan.  Increase the heat to medium-high and cook, stirring occasionally, until thickened, about 7-10 minutes.
- Transfer the roux to a separate bowl, and  let cool for about 15 minutes.
- Once cooled, add the basil puree to the sauce and set aside.
- For the vegetables:  Return the sauté pan to the heat and heat 1 tablespoon of the olive oil until shimmering.
- Add the sliced mushrooms and cook until the excess moisture has evaporated and the mushrooms are lightly browned, stirring occasionally, about 8-10 minutes.
-  Transfer the mushrooms to a medium bowl.
- Add the bell peppers, blanched spinach, and salt and pepper to taste to the mushrooms, mixing well.
- For the lasagna: Preheat the oven to 375 degrees.  Lightly spray your baking pan with cooking spray.
- Assemble the lasagna by placing about 1/2 cup of the sauce on the bottom of the pan. Layer the noodles on top of this, followed by 1/2 cup of the ricotta, 1 cup of the vegetables, 1/2 cup of the sauce, and about 1 cup of the mozzarella.  Repeat this two more times.
- Pour the remaining sauce over the lasagna and sprinkle with the rest of the mozzarella cheese.
- Cover the pan with foil and bake until bubbling, about 45 minutes.
- Uncover the pan, and bake for another 15-20 minutes or so, or until the cheese is lightly browned.
-  Remove from the oven and let rest for about 15 minutes.
- Garnish with the fresh basil and serve immediately.
 

And the kids liked it! Liam thinks it's not quite as good as meat lasagna but still decent :) and the girls loved it. I will make this often! It's so good!