The original recipe calls for no-boil spinach lasagna noodles. I couldn’t find those or the suggested alternative, regular spinach lasagna noodles. I used whole wheat noodles. I would also add some crushed red pepper to the sauce in the future to give it a little kick. From the market I used garlic and spinach. This would make a great dish for Meatless Monday. We really enjoyed this dish and will make it again, just remember to give yourself enough time for the prep work – about one hour and then it bakes for 35 minutes and an additional 10 minutes to rest before serving.
Lasagna with Sun-Dried Tomato Sauce
Adapted from “The New Mayo Clinic Cookbook”
2 T olive oil, plus 2 t olive oil
1 ½ T flour
2 cloves garlic, minced
¼ t crushed red pepper
1 cup plain soy milk
1 cup vegetable stock
2 green onions, sliced
½ cup sun dried tomatoes, drained and chopped
10 oz. mushrooms, sliced
1 shallot, minced
1 T fresh parsley, chopped
¼ t salt
6 cups baby spinach leaves
2 cups nonfat ricotta cheese
¾ cup grated parmesan cheese
1 egg white
12 lasagna noodles (spinach no boil, spinach, or whole wheat)
1 T fresh basil, chopped
In a saucepan, heat 2 T olive oil over medium-high heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Add the garlic and crushed red pepper and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock, cook until slightly thickened. Remove from the heat and stir in the green onions and sun-dried tomatoes. Set the sauce aside.
In a large frying pan, heat 1 t of olive oil over medium-high heat. Add the mushrooms and shallots and sauté until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside.
In the same pan, heat the remaining 1 t of olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted, but still bright green. Remove from the heat and let cool slightly. In a large bowl, beat together ricotta, ½ cup of the parmesan, and the egg white. Stir in the spinach and set aside.
Preheat the oven to 375. Lightly coat a 9x13 inch baking dish with cooking spray. Spread ½ cup of the sauce in the dish and cover with three sheets of pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more sheets of pasta. Top with another ½ cup of sauce. Spread the mushroom mixture on top and cover with another ½ cup of sauce, then a layer of 3 sheets of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining ¼ cup of parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.
Lasagna with Sun-Dried Tomato Sauce
Adapted from “The New Mayo Clinic Cookbook”
2 T olive oil, plus 2 t olive oil
1 ½ T flour
2 cloves garlic, minced
¼ t crushed red pepper
1 cup plain soy milk
1 cup vegetable stock
2 green onions, sliced
½ cup sun dried tomatoes, drained and chopped
10 oz. mushrooms, sliced
1 shallot, minced
1 T fresh parsley, chopped
¼ t salt
6 cups baby spinach leaves
2 cups nonfat ricotta cheese
¾ cup grated parmesan cheese
1 egg white
12 lasagna noodles (spinach no boil, spinach, or whole wheat)
1 T fresh basil, chopped
In a saucepan, heat 2 T olive oil over medium-high heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Add the garlic and crushed red pepper and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock, cook until slightly thickened. Remove from the heat and stir in the green onions and sun-dried tomatoes. Set the sauce aside.
In a large frying pan, heat 1 t of olive oil over medium-high heat. Add the mushrooms and shallots and sauté until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside.
In the same pan, heat the remaining 1 t of olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted, but still bright green. Remove from the heat and let cool slightly. In a large bowl, beat together ricotta, ½ cup of the parmesan, and the egg white. Stir in the spinach and set aside.
Preheat the oven to 375. Lightly coat a 9x13 inch baking dish with cooking spray. Spread ½ cup of the sauce in the dish and cover with three sheets of pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more sheets of pasta. Top with another ½ cup of sauce. Spread the mushroom mixture on top and cover with another ½ cup of sauce, then a layer of 3 sheets of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining ¼ cup of parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.
This recipe brings up a question for me about seperating eggs. This recipe called for an egg white. I had eggs from the market but didn't use them because I just didn't know what I would do with one egg yolk and couldn't bear to throw it away. What do you do with egg yolks? and the opposite too, what do youdo with egg whites?
ReplyDeleteThanks for any ideas!