Except for the large picture of the finished product, the pictures are in chronological order. First you cook the spinach/mushroom filling. As it cooks, mash the ricotta cheese. Put a layer of tomato slices or tomato puree in a lasagne pan. Arrange layers of lasagna noodles, spinach filling, and mashed ricotta over that. My lasagne had three layers. The top layer is noodles, sauce, and rough cubes of mozzarella (looks like popcorn but it isn't). Bake for 30 or 40 minutes until the cheese has melted and browned.
Dee lish!
ReplyDeleteBettyAnn
🇨🇦❤️
That lasagne was two meals for us.
DeleteOh Ken this looks so good. I never thought of using spinach - I'm sure it's a great savory addition to a lasagna.
ReplyDeleteI wonder if spinach lasagna is a French thing. Though Elise Bauer has a recipe for it on Simply Recipes.
DeleteHere's a link to the recipe that inspired my spinach/mushroom lasagna : https://www.inspiredtaste.net/25658/spinach-lasagna-recipe/
DeleteThanks for the link Ken!
DeleteOh, that looks delicious.
ReplyDeleteI made cheese-stuffed pasta shells for Christmas this year, and and I bought whole-milk Ricotta for part of the cheese stuffing. I don't often use Ricotta. I was surprised that this little tub of Ricotta was very liquidy... I expected it to be drier than, say, cottage cheese... and, you're saying that you mashed your Ricotta. Any idea why mine might have been so loose and liquidy Ken?
No, I don't know. The ricotta I get here has the texture of cream cheese.
DeleteWow, that looks so delicious to me. Thank you for the recipe link. I appreciate the food porn as always.
ReplyDeleteThat looks delicious and perfect as a vegetarian meal. Thanks for the recipe.
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