Hi Everyone! It’s Nicole, Annette’s web manager and friend. I don’t know about all of you, but I’m pretty tired of cooking, and I am ready for a bit of a break. I’ve been thinking about what I can make ahead to last me a few days and give me some much-needed downtime, and it dawned on me that there is nothing better than make-ahead lasagna. And lucky for me, I have Annette’s archives right at my fingertips.
She has shared the below recipe for meatless lasagna before. Let us know if you give it a try.
You will need:
– 1 package lasagna noodles (you will need 12 noodles)
– 3 tablespoons olive oil
– 2 cloves of garlic finely minced
– 2 cups mushrooms cut into thin slices
– 6 cups Spinach
– 1 16.oz ricotta ( low fat is fine)
– 2 cups shredded Mozzarella cheese (reserve 1 cup for the topping)
– 1 egg
– 1 teaspoon dried oregano
– 1 1/2 cups grated Parmesan cheese (reserve ½ cup for the topping)
– 1 16 oz jar prepared marinara sauce (or your own sauce recipe)
To prepare noodles:
Preheat Oven 400 degrees F
Prepare noodles according to manufacturer’s instructions.
Note: once the noodles are cooked, I like to rinse them in cool water and then leave them in the water until I am ready to layer the pan, this makes them not stick together.
To prepare filling:
Combine the ricotta, 2 cups of mozzarella cheese, and the 1 cup Parmesan cheese, oregano and egg in a bowl and combine until smooth. Set aside.
In a saute pan, add oil, garlic and mushrooms. Saute until browned, then toss in the spinach and saute the spinach and mushrooms until all the moisture in the pan has evaporated. You want the mixture as dry as possible.
Separate the noodles in the water some of them may have stuck together, then drain in a colander. I like to line up my fillings and the noodles.
In a lasagna pan (9”x13)” lay in the layer of noodles, 3 to 4 is perfect. Then add the sauce about (1/2 cup), the spinach mushroom filling, and then dollops of the ricotta filling (about 3 tablespoon dollops), finishing off the layer with a sprinkle of shredded Mozzarella ( about 1/2 cup). Repeat this process 3 times, each time starting with the noodle layer. The top layer should be the noodles, sauce and the 1 cup of Mozzarella and ½ cup of Parmesan make sure to cover the entire top layer.
Bake in the oven for 40 minutes at 400 degrees F. Let it set up for 15-20 minutes before serving.
xx AnnetteAll cooking dinner party Entertaining Events Fall Food fall menus Food styling Holiday Holiday Entertaining holiday recipes Holidays italian cooking italy kitchen Parties Personal Recipes : Tags: annette joseph, casserole, entertaining, friends, lasagna, make ahead, recipes