Delicious mushroom lasagna, try it your whole family will love, do not miss it.
Learn more about Gabriela Morales
Ingredients12 portions
Preparation
Heat the oven to 175ºC.
Blend the tomato sauce and the peppers until they are homogeneous. Mix the egg, ricotta, 1-1 / 4 cup mozzarella, spinach, 1/4 cup parmesan and nutmeg.
Cook the lasagna pasta as indicated on the package; skip the salt. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion; cook stirring 5 min. or until tender but crispy. Incorporate mushrooms; cook 10 min. or until soft and golden, stirring occasionally.
Spread 3/4 cup of the sauce over the bottom of a refractory; put layers of 3 sheets of lasagna pasta, 1/3 of the ricotta mixture, 1/3 of the mushroom mixture and 3/4 cup of the sauce. Repeat the layers twice. Cover these with the remaining pasta, sauce, mozzarella and parmesan. Cover the lasagna with aluminum foil sprayed with cooking spray.
Bake 1 hour or until completely hot, removing the foil after 45 min. of cooking. Let the lasagne rest for 15 minutes. before cutting it to serve.
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