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Mushroom Spinach Lasagna
きのことほうれん草のラザニア

I like noodles and I make pasta a lot, but lasagna is a different story.

For some reason, it’s something I only make for a special occasion.

Well, for one thing, it includes multiple steps, a lot more than a simple pasta dish.

So I made lasagna for dinner, but of course it took longer than I expected, and it was too dark for me to take pictures when it was finally ready.

So the pictures had to be wait until the next morning.

With a few pieces missing (lol).

But actually the lasagna tastes better the next day, if you ask me.

The layers are beautiful!

You take a piece, microwave it, and it’s ready to go.

No wait!

We have to get the table ready first.

This is one of my favorite retro plates.

I like the color and the design, but I like to use this plate for blog pictures because of its unique size, not too big and not too small.

I found these cool glasses at a restaurant that we had dinner at in Door County, WI, a few years ago.

The food was not that memorable unfortunately, but I loved these glasses, and luckily I was able to buy them at their little souvenir shop.

To me this carbs x carbs is a “no-no”, but I understand some people like to have a slice of bread with lasagna (or any dish).

We use these glasses mostly for drinking wine.

For some reason we hardly ever use an actual wine glass with a long stem.

Oh, I know why “I” stay away from those glasses; I’m always afraid that they tip over easily.

Mushroom Spinach Lasagna

red sauce
-olive oil
-5 cloves garlic, chopped
-1 onion, chopped
-2 cans tomato sauce
-2 cans tomato paste
-1 large can crushed tomatoes
-sugar
-2 bay leaves
-Italian seasoning
-onion powder
-salt and pepper

homemade vegan cheese x 2

olive oil
3~4 cups chopped mushrooms
1 large bag spinach
salt and pepper

no boil lasagna noodles

chopped fresh basil

1. Make red sauce. Sautee garlic and onion in olive oil. Add the rest of the ingredients. Boil and then simmer.
2. Make vegan “cheese”.
3. Sautee mushrooms and spinach in olive oil. Salt and pepper.
4. Preheat oven to 475F.
5. Assemble in a 13×9 lasagna pan. A little red sauce at the bottom, lasagna sheets (1/3), red sauce, mushrooms, spinach, “cheese”, lasagna sheets (1/3), red sauce, mushrooms, spinach, “cheese”, lasagna sheets (1/3), red sauce, cheese.
6. Cover and bake for about 1 hour (or follow the instructions on the lasagna box; mine said 45 minutes, but it needed to cook a bit longer for the lasagna noodles to be fully cooked). Uncover and cook for another 15 minutes.
7. Serve with fresh basil.

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One Comment

  1. Oh my good I’m so glad I came across this 😄 thanks for sharing, I’ll have to try this.

    Reiko Reply:

    Thank you Porchia for visiting my site and leaving the lovely comment. We really enjoyed this lasagna.

    Saturday, November 4, 2017 at 4:42 pm | Permalink
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