Mushroom Lasagna

Name: Mushroom Lasagna
Prep time: 120 min
Cook time: 120 min
Yield: 12
Cuisine: Italiana
Ingredients: 1 jar tomato sauce; 2 red peppers, large, roasted, seeded and peeled; 1 egg, smoothie; 2 1/2 cups ricotta cheese; 2 1/2 cups mozzarella cheese; 1 package frozen spinach; 1/2 cups parmesan cheese, grated; 1/2 teaspoons nutmeg powder; 12 pasta for lasagna, (sheets); 2 teaspoons olive oil; 1 onion; 450 grams mushroom, cool

1h 30 mins

30 mins

Low

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Gabriela Morales

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Delicious mushroom lasagna, try it your whole family will love, do not miss it.

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Ingredients

12 portions

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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.