Simple Way to Make Quick Spinach Lasagna with Sun-Dried Tomato Sauce

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spinach lasagna with sun-dried tomato sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spinach Lasagna with Sun-Dried Tomato Sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Spinach Lasagna with Sun-Dried Tomato Sauce is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook spinach lasagna with sun-dried tomato sauce using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach Lasagna with Sun-Dried Tomato Sauce:

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

Instructions to make Spinach Lasagna with Sun-Dried Tomato Sauce:

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.

So that’s going to wrap this up for this exceptional food spinach lasagna with sun-dried tomato sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!