Lasagna with Portobella & Spinach – one healthy and one classic

In this recipe I make two lasagna’s – one lasagna is a healthy, vegetarian version, and the other is classic with Marinara and Italian sausage.

Cooking for a crowd often means having options for vegetarians and diet conscious eaters. Lasagna is a good choice because it is so versatile and easy to prepare ahead of time. In this recipe I make two versions of portobella and spinach lasagna. Instead of making one large batch in my giant lasagna pan, I assemble two casseroles in 13 x 9 baking pans. One is a lighter vegetarian dish with a white sauce, and the other is more classic with red sauce and Italian sausage. Most of the ingredients are the same so it really is efficient to make two lasagna casseroles.

The debate will rage on about no-boil pasta sheets versus traditional boiled lasagna noodles.  I chose no-boil pasta sheets for this recipe because they are easier and lighter. If you decide to use the boil type, boil them until just pliable – not cooked – and lay them flat on a kitchen towel in a single layer to cool. That will make it much easier to handle during assembly.

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5 from 1 vote

Two Lasagnas with Portobella & Spinach

This recipe makes two lasagna casseroles - one is a healthy vegetarian version and the other is a classic version with Marinara sauce and Italian sausage. Both include a ricotta filling with spinach and a layer of Portobella mushrooms. This is perfect for a party or large family crowd to please everyone.

Course Pasta

Prep Time 1 hour

Cook Time 50 minutes

Total Time 1 hour 50 minutes

Author Homemade Italian Cooking with Cara

Ingredients

• 21 lasagna sheets no-boil, flat ones (9 for vegetarian, and 12 for classic)
• ¼ cup olive oil
• 1 large bag fresh spinach washed and trimmed
• Kosher salt black & red pepper to taste
• 4 cloves sliced garlic
• 7 large portobella mushrooms cleaned and sliced
• 2 lbs ricotta cheese
• 1 egg
• 2 cups grated parmesan cheese
• 1/2 tsp grated nutmeg
• 6 TB butter
• 6 TB flour
• 4 cups vegetable sauce
• 1 cup greek yogurt
• 2 TB minced flat leaf parsley
• 1 quart Marinara sauce store-bought or homemade
• 2 cups grated mozzarella cheese
• 1 lb. Italian sausage cooked and crumbled

Instructions

• Cooking for a crowd often means having options for vegetarians and assorted other diet-conscious eaters. Lasagna is a good choice because it is so versatile and easy to prepare ahead of time. In this recipe I make two versions of portobello and spinach lasagna. Instead of making one large batch in my giant lasagna pan, I assemble two casseroles in 13 x 9 baking pans. One is a healthier, lighter vegetarian dish with a white sauce, and the other is more classic with a marinara sauce and sausage. Most of the ingredients are the same so it really is efficient to make two.
• The debate will rage on about no-boil pasta sheets versus traditional lasagna noodles that are parboiled. I chose no-boil pasta sheets for this because they are easier. If you decide to use the boil type, boil them until just pliable - not cooked - and lay them flat on a kitchen towel in a single layer to cool. That will make it much easier to handle during assembly.
• Preheat oven to 375F. Brush olive oil inside two 13 x 9 baking dishes.
• In a skillet, saute portobella mushrooms over high heat in 3 TB of olive oil until slightly browned. Add garlic, 1 tsp. salt, 1 TB black pepper, and ½ tsp. red pepper. Mix and cook another 2-3 minutes. Remove mushrooms from pan and set aside on paper towel to drain.
• In same pan, heat 1 TB of olive oil and add all the spinach. Toss around to coat the leaves. Salt & pepper to taste. Cover with a lid. The spinach will cook down very quickly. Cook for a total of 2-3 minutes. Remove spinach and set aside.
• In a large bowl, mix the ricotta cheese and egg. Add 1 cup parmesan cheese, 1 tsp. black pepper and nutmeg. Mix in the the cooled spinach and minced parsley.
• In a saucepan, melt butter over medium high heat until bubbling. Add the flour all at one time, and whisk until incorporated. Cook for 2-3 minutes but do not let the butter/flour roux turn brown. Add 1 cup of the vegetable stock and whisk until smooth. Add the rest of the vegetable stock and mix well until the sauce is a medium-thick consistency and coats the back of a spoon. Add the yogurt and mix well.
• To assemble the vegetarian lasagna - You will use half of the lasagna pasta sheets, ricotta, mushrooms, parmesan and mozzarella cheese, and all of the white sauce for this lasagna. Put a ladle of white sauce on the bottom of a 13 x 9 baking pan. Place 3 sheets pasta on bottom. Add a layer of ricotta cheese mixture, a layer of mushrooms, and a ladle of sauce, a thin layer of mozzarella cheese. Repeat and end up with a layer of pasta on top. Cover with remaining sauce and a layer of mixed mozzarella and parmesan cheese. Cover with foil.
• To assemble the sausage lasagna - Put a layer of Marinara sauce on the bottom of a 13 x 9 baking pan. Place 3 sheets pasta on bottom. Add a layer of ricotta cheese mixture, mushrooms, a ladle of sauce, and handful of mozzarella cheese.
• Top with 3 more pasta sheets. Add a ladle of marinara sauce, all the sausage, and thin layer of mozzarella.
• Top with 3 more pasta sheets and repeat first layer. Place the 3 pasta sheets on top.
• Cover with remaining sauce and the rest of the mozzarella and parmesan cheese. Cover with foil.
• Bake both casseroles for 30 minutes, uncover and bake another 15 - 20 minutes until the cheese on top is bubbly and slightly golden.
• Let cool slightly. Cut in squares and serve with extra sauce on the side.