Vegetarian Mushroom and Spinach Lasagne

Lisa’s Kitchen
October 7, 2013

Ingredients:

Sauce:

  • 5 to 6 sun-dried tomatoes
  • 1/2 oz (14 g) dried wild mushrooms
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 1 clove garlic, minced or crushed
  • 2 to 3 fresh chilies or jalapeños, seeded and finely chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 2 cups white or cremini mushrooms, chopped
  • 6 medium tomatoes, finely chopped
  • 5 1/2 oz (160 mL) can tomato paste
  • 1/3 cup fresh basil (2 teaspoons dried)
  • 2 tablespoons fresh oregano (2 teaspoons dried)
  • 1 tablespoon fresh thyme (1 teaspoon dried)
  • 1 1/2 teaspoons sea salt
  • generous amount of fresh cracked black pepper

Lasagne:

  • 4 cups fresh spinach, coarsely chopped
  • 9 to 10 sheets fresh or dry lasagne noodles
  • 1 2/3 cup ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 egg, lightly beaten (optional)
  • 9 oz (250 g) fontina or mozzarella cheese, sliced
  • 1/2 cup fresh grated Parmesan cheese

Directions, here

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