VEGETARIAN LASAGNA

This is a fantastic recipe. I have made it twice for different groups and both loved it…and many asked for the recipe. The Fontina and Gruyere cheeses really make it…great flavors. Love the spinach and kale combo.


VEGETARIAN LASAGNA

This vegetarian lasagna is comfort food at it’s best. Stuffed with herbed ricotta, mushrooms, and kale and topped with delicious melty cheese. It’s the perfect lasagna!

Prep Time: 40 mins Cook
Time: 50 mins Total
Time: 1 hour 30 minutes
Yield: 8-10 servings

Ingredients
1 lb lasagne noodles*
28-32 oz marinara sauce
12 oz baby spinach*
3 cups chopped kale
20 oz sliced baby bella mushrooms
1/3 cup cooking sherry
15 oz ricotta
1 cup chopped basil
1 Tbsp fresh thyme
1/4 cup milk
1/2 tsp crushed red pepper, optional
2 cups shredded Raclette or Fontina cheese
1/2 cup shredded Gruyère or Pecorino Romano cheese
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Instructions
prep the layers:
Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
Bring a large pot of water to a boil. Place the kale in a steamer basket and lower into the water. Cook until wilted but still a bit crunchy, about 1 minute. Remove and drain the kale in a colander.
Full Recipe @ mycaliforniaroots.com

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