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Vegetarian Spinach And Mushroom Lasagna

Name: Vegetarian Spinach And Mushroom Lasagna
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 10
Ingredients: For the sauce:; 1 1/2 pound cremini mushrooms, roughly chopped; 1/2 pound shiitake mushrooms, roughly chopped; 1/4 teaspoon salt; 1 generous cup chopped onions; 1/4 cup extra virgin olive oil plus more for keeping the noodles from sticking to each other; 4 cloves garlic, chopped (about 4 teaspoons); 1 (6-ounce) can tomato paste; 2 cups tomato sauce; 1 (28-ounce) can crushed tomatoes (such as Muir Glen with basil ); 1 cup water; 1 tablespoon dried thyme; 1/2 teaspoon red pepper flakes; 1 tablespoon sugar; For the lasagna:; 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed in clean towel for excess moisture; 1 pound lasagna noodles (16 to 20 noodles); 1 (15-or-16-ounce) container of ricotta cheese; 1/4 cup chopped fresh basil; 1/4 pound pecorino cheese (or Parmesan), grated (about 1 cup); 1 pound shredded mozzarella cheese (about 4 cups)

Prep 30m

Cook 1h 45m

Total 2h 15m

This Vegetarian Spinach and Mushroom Lasagna is a delightful twist on the classic Italian dish. Layers of ricotta cheese, spinach, and a rich mushroom and tomato sauce are topped with gooey mozzarella and pecorino cheese. It's a hearty, satisfying meal that even meat-eaters will love!