Spinach, Mushroom & Pesto Lasagna

Oh Nonna, I’m about to give you a run for your money.

It seems I’ll do anything to impress the Italian husband. I want to shout out, “See, I can be Italian! I can cook!”

Fellow Italian wannabe’s, I made lasagna. Lasagna! Something I thought I would only ever enjoy at Nonna’s house (or from Costco’s frozen food section). After this I’m sure my in-laws are all going to think that I am the Italian one. I’d be lying if I didn’t say I’m starting to question my heritage too (and not just because I over exaggerate my hand gestures, happen to love pastries and pasta or causa like-uh to talk-uh with-uh an Italian-eh ak-uh-sent-uh).

I wish you could all come over to try it; you’d love it. And you'd be doing my thighs a big favor. Trust me; they are doing just fine thanks to these and these.

Make this if you’re attempting to impress any Italians in your life, for company or just because you love lasagna and I’m telling you it’ll knock your socks off it’s so good.

Thinking about going to the gym,
The Dysfunctional Dieter

P.S. Nonna, no one will ever make lasagna like you do.


Spinach, Mushroom & Pesto Lasagna
From: The Other Side Of Fifty

Ingredients

9 lasagna noodles
10 oz chopped frozen spinach, thawed and squeezed dry
1 3/4 cup ricotta cheese
1 large egg
1/2 tsp garlic powder
salt and pepper
1 Tbsp olive oil
1 Tbsp butter
2 cups diced onion
1/2 red bell pepper, seeded and diced
dash of crushed red pepper flakes
8 ounces of button mushrooms, coarsely chopped
2 cloves garlic, minced
2 Tbsp all-purpose flour
1 1/2 cups whole milk
1 1/2 cups Half & Half
3/4 cup plus 2 Tbsp basil pesto
12 oz mozzarella cheese
1/4 cup grated parmesan cheese

Directions

Preheat oven to 350 degrees. Spray an 8" X 11 1/2" baking dish with cooking spray.

In a separate baking dish place lasagna noodles and cover with boiling water. Let sit for 15 minutes while making the sauce.

In a medium size mixing bowl, combine the spinach, ricotta cheese, garlic powder and egg. Season well with salt and pepper. Set aside.

In a large skillet heat olive oil and butter over medium heat. Add the onions and bell pepper, season with salt, pepper and crushed red pepper flakes and saute until onions are translucent, 6-7 minutes. Add the mushrooms and continue to saute until mushrooms lose their moisture, another 5-7 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the vegetables and stir to combine. Continue cooking and stirring over medium heat for two minutes. Add the milk and half & half, bring to a boil, reduce heat and simmer for 4-5 minutes until sauce has thickened a bit. Remove from heat and stir in 3/4 cup pesto. Taste to see if salt and pepper are needed.

Drain lasagna noodles.

Spoon 2 Tbsp of the pesto on the bottom of the prepared baking dish. Lay three noodles on top of the pesto. Top with 1/3 of the basil cream sauce (about 1 1/2 cups) and spread to cover noodles. Dollop 1/3 of the ricotta mixture on top of the sauce, then top the ricotta with 1/3 of the cheese slices. Repeat layers two more times. Sprinkle parmesan cheese over the top. Cover tightly with aluminum foil and place dish in oven. Bake for 25 minutes, uncover, then bake for another 25 minutes, until bubbly and browned. Let dish sit for 10-15 minutes before serving.