Recipe: Yummy Spinach Lasagna with Sun-Dried Tomato Sauce

Clifford Washington

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Recipe: Yummy Spinach Lasagna with Sun-Dried Tomato Sauce Delicious, fresh and tasty.

Spinach Lasagna with Sun-Dried Tomato Sauce. This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment.

Add the time saving "no-boil" noodles directly to the dish.

A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe — if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this.

Whisk the salt, pepper, and nutmeg into the bechamel sauce.

You can cook Spinach Lasagna with Sun-Dried Tomato Sauce using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Spinach Lasagna with Sun-Dried Tomato Sauce

It’s 2 tbsp of olive oil.
You need 2 tsp of olive oil.
It’s 1 1/2 tbsp of all-purpose flour.
You need 2 clove of garlic, minced.
You need 1 cup of plain soy milk.
Prepare 1 cup of vegetable stock or chicken stock.
It’s 2 of Green onions, including tender green tops, sliced.
Prepare 1/2 cup of dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped.
You need 10 oz of fresh mushrooms sliced.
It’s 1 of shallot, minced.
Prepare 1 tbsp of chopped fresh parsley.
Prepare 1/4 tsp of salt.
It’s 6 cup of baby spinach leaves, chopped.
It’s 2 cup of nonfat ricotta cheese.
You need 3/4 cup of fat free parmesan cheese.
It’s 1 of egg white.
It’s 12 of no boil spinach lasagne sheets, about 7 by 3 1/2 inches.
You need 1 tbsp of chopped basil for garnish.

In a food processor, blend the sundried tomatoes and ricotta until the mixture is mostly smooth, with a few small tomato chunks.

This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce.

Try it when you want a truly unique lasagna.

Sourdough or French bread would be a great accompaniment.

Spinach Lasagna with Sun-Dried Tomato Sauce step by step

Preheat the oven to 375°F.
In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside..
In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool..
In the same pan heat the remaining 1 teaspoon 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. Let cool slightly..
In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside..
Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup 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..

Cook lasagna noodles according to package instructions.

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