This delicious lasagna features our favourite Rummo noodles along with a rich filling of earthy mushrooms including porcini, several cheeses and spinach.
20 g dried porcini mushrooms
3 ml olive oil, divided
16 oz baby spinach
1 onion, chopped
3 garlic cloves, minced
1 ½ lbs mixed mushrooms, roughly chopped (cremini, shiitake, king oyster etc...)
1 tsp fresh thyme, chopped
1 tsp Jill’s Table Tuscan seasoning
2 cans Pomodorina tomato sauce(or your favourite pasta sauce)
500 g Rummo lasagna 500g is one package
1 cup grated Parmesan cheese
475 g ricotta cheese475g tub is one tub
2 ½ cups mozzarella cheese, grated
salt and black pepperto taste
1
Preheat oven to 350⁰F.
2
Rehydrate the porcini mushrooms in hot water for at least 30 minutes.
3
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté until completely wilted. Transfer into a bowl and let cool completely. Once cooled, squeeze as much water out of the spinach as possible. Set aside.
4
Heat the remaining olive oil in the same skillet over medium-high heat. Add the onion and sauté until slightly softened. Add the garlic and cook for another minute.
5
Add the mix mushrooms. After sauteing for a couple of minutes, the mushrooms will start releasing water. Keep cooking until most water has evaporated.
6
Strain the porcini mushrooms and add to the pan. Cook for another minute.
7
Stir in the thyme and Tuscan seasoning. Season with salt and pepper to taste. Remove from heat and set aside.
8
To assemble the lasagna, spread about 1 cup of the marinara sauce over the bottom of a large lasagna pan (11”x14”). Place one layer of the Rummo lasagna sheets (1/3 of the package, no need to precook) over the tomato sauce, slightly overlapping.
9
Scatter half of the mixed mushroom, spinach and ricotta over the pasta. Spoon 1/3 of the marinara sauce over the vegetables and spread evenly. Sprinkle 1/3 of the parmesan cheese on top.
10
Repeat the layers by placing another third of lasagna sheet over the parmesan cheese Scatter remaining mushrooms, spinach and ricotta over the pasta. Spoon another third of the marinara sauce over the vegetables. Sprinkle with another third of the parmesan.
11
Place the final layer of the lasagna sheet over the parmesan cheese. Top with remaining marinara sauce and sprinkle with the mozzarella cheese and remaining parmesan cheese.
12
Cover the lasagna with tin foil and bake for 25 minutes. Remove the foil and bake uncovered for another 25 minutes, or until cheese is golden brown.
13
Remove the lasagna from oven and let rest for 10 minutes before cutting to serve.
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CategoryEntreesCuisineAmericanCooking MethodBake, StovetopTags#lasagna, #mushrooms, #porcinimushrooms, #spinach
Ingredients
20 g dried porcini mushrooms
3 ml olive oil, divided
16 oz baby spinach
1 onion, chopped
3 garlic cloves, minced
1 ½ lbs mixed mushrooms, roughly chopped (cremini, shiitake, king oyster etc...)
1 tsp fresh thyme, chopped
1 tsp Jill’s Table Tuscan seasoning
2 cans Pomodorina tomato sauce(or your favourite pasta sauce)
500 g Rummo lasagna 500g is one package
1 cup grated Parmesan cheese
475 g ricotta cheese475g tub is one tub
2 ½ cups mozzarella cheese, grated
salt and black pepperto taste
Directions
1
Preheat oven to 350⁰F.
2
Rehydrate the porcini mushrooms in hot water for at least 30 minutes.
3
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté until completely wilted. Transfer into a bowl and let cool completely. Once cooled, squeeze as much water out of the spinach as possible. Set aside.
4
Heat the remaining olive oil in the same skillet over medium-high heat. Add the onion and sauté until slightly softened. Add the garlic and cook for another minute.
5
Add the mix mushrooms. After sauteing for a couple of minutes, the mushrooms will start releasing water. Keep cooking until most water has evaporated.
6
Strain the porcini mushrooms and add to the pan. Cook for another minute.
7
Stir in the thyme and Tuscan seasoning. Season with salt and pepper to taste. Remove from heat and set aside.
8
To assemble the lasagna, spread about 1 cup of the marinara sauce over the bottom of a large lasagna pan (11”x14”). Place one layer of the Rummo lasagna sheets (1/3 of the package, no need to precook) over the tomato sauce, slightly overlapping.
9
Scatter half of the mixed mushroom, spinach and ricotta over the pasta. Spoon 1/3 of the marinara sauce over the vegetables and spread evenly. Sprinkle 1/3 of the parmesan cheese on top.
10
Repeat the layers by placing another third of lasagna sheet over the parmesan cheese Scatter remaining mushrooms, spinach and ricotta over the pasta. Spoon another third of the marinara sauce over the vegetables. Sprinkle with another third of the parmesan.
11
Place the final layer of the lasagna sheet over the parmesan cheese. Top with remaining marinara sauce and sprinkle with the mozzarella cheese and remaining parmesan cheese.
12
Cover the lasagna with tin foil and bake for 25 minutes. Remove the foil and bake uncovered for another 25 minutes, or until cheese is golden brown.
13
Remove the lasagna from oven and let rest for 10 minutes before cutting to serve.
Mushroom and Spinach Lasagna
IngredientsDirections
