The key to this dish is awesome simplicity. One recent date night… yesterday to be precise… we wanted a new lasagna recipe. We discovered there was such a thing as oven-ready noodles, and we fudged around with online recipes. The result is this, which we feel is destined to be a staple recipe at our house. The mushrooms cook to perfection, the spinach adds a rich yumminess, and the Fra Diavolo sauce gives it a great kick. All for very little in prep time and energy.
I’m sorry. We ate it too fast to take pictures. But you know what lasagna looks like, right?
Mushroom Spinach Lasagna
prep time 15 minutes, cook time 70 minutes
1 10 oz package oven ready gluten-free lasagna noodles (We use DeBoles brand from Whole Foods)
1 26 oz jar Fra Diavolo sauce (or your favorite marinara)
1 14.5 oz can diced tomatoes (not drained)
1 15 oz carton lowfat ricotta
8 oz fresh sliced mushrooms
About 2 oz fresh spinach
3-4 cups shredded cheese (mozzarella, Italian mix, or something similar)
Preheat oven to 375.
1) Spray a lasagna pan with cooking oil. Put a few tablespoons of sauce across the bottom, and spread a single layer of noodles.
2) Layer with ricotta, mushrooms, spinach, sauce, tomatoes, shredded cheese and noodles until all ingredients are in the dish.
3) Cover and bake for 70 minutes. Let set 5-10 minutes. Enjoy.
The dish may look a bit watery at first, but you’ll find is not an issue. The first servings will be deliciously moist, and the remaining liquid will be absorbed into the leftovers so they won’t dry out.