Recipe: Delicious Spinach Lasagna with Sun-Dried Tomato Sauce

Spinach Lasagna with Sun-Dried Tomato Sauce. Browse Our Official Site For Easy Lasagna Recipes. This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna.

This hearty main dish can be prepared ahead, refrigerated, and bake later. Add the time saving "no-boil" noodles directly to the dish. A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this. You can have Spinach Lasagna with Sun-Dried Tomato Sauce using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spinach Lasagna with Sun-Dried Tomato Sauce

1. Prepare 2 tbsp of olive oil.
2. It's 2 tsp of olive oil.
3. It's 1 1/2 tbsp of all-purpose flour.
4. It's 2 clove of garlic, minced.
5. You need 1 cup of plain soy milk.
6. Prepare 1 cup of vegetable stock or chicken stock.
7. Prepare 2 of Green onions, including tender green tops, sliced.
8. You need 1/2 cup of dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped.
9. Prepare 10 oz of fresh mushrooms sliced.
10. Prepare 1 of shallot, minced.
11. Prepare 1 tbsp of chopped fresh parsley.
12. Prepare 1/4 tsp of salt.
13. It's 6 cup of baby spinach leaves, chopped.
14. You need 2 cup of nonfat ricotta cheese.
15. You need 3/4 cup of fat free parmesan cheese.
16. It's 1 of egg white.
17. It's 12 of no boil spinach lasagne sheets, about 7 by 3 1/2 inches.
18. It's 1 tbsp of chopped basil for garnish.

Ingredients of Spinach Lasagna with Sun-Dried Tomato Sauce. Fresh Spinach and Sun-Dried Tomato Lasagna The garden-fresh taste of fresh spinach is complimented by layers of sauteed onions, celery, carrots, garlic, mushrooms, thyme, and tomatoes. A white sauce flavored with nutmeg and a sprinkling of Parmesan completes this noodle casserole. Layer three lasagna noodles on top, overlapping their edges as necessary.

Spinach Lasagna with Sun-Dried Tomato Sauce step by step

1. Preheat the oven to 375°F.
2. In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside..
3. In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool..
4. In the same pan heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly..
5. In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside..
6. Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil..

Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top. I wanted to make spinach lasagna, but I also wanted sliced tomatoes in it. This was the first recipe that came up when I googled those ingredients in a lasagna dish. I loved the idea of using veggie stock instead of all milk or cream for the bechamel sauce.