Categories: Meals
Ingredients
- 5 oz. Lasagna Noodles
- 6 oz. Cremini Mushrooms
- 1/2 cups Ricotta Cheese
- 2 Tbsp. Basil Pesto
- 5 oz. Shredded Mozzarella
- 3 oz. Spinach
- 8 fl. oz. Chef's Heavy Cream
Directions
-
Preheat oven to 375 degrees. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Prepare a casserole dish with cooking spray. Place a colander in the sink.
-
Add noodles to boiling water and cook 8 minutes, or until pliable and al dente. Drain in colander, transfer to prepared baking sheet, and spread into a single layer. This makes noodles easier to work with. Toss gently with 1 Tbsp. olive oil and allow to cool.
-
While noodles boil, cut mushrooms into ¼" slices. Combine ricotta, basil pesto (reserve ½ tsp. for garnish), and half the mozzarella (reserve remaining for topping lasagna) in a medium mixing bowl.
-
Line a plate with a paper towel. Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add mushrooms to hot pan and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned and slightly softened. Add spinach, ½ tsp. salt, and ¼ tsp. pepper and cook 1 minute, or until just beginning to wilt. Transfer to towel-lined plate to cool. Set aside four mushroom slices to garnish top of lasagna.
-
In casserole dish or medium oven-safe pan, add ¼ the heavy cream and a layer of noodles (halve to fit, if needed). Top with half the vegetable mixture, dot surface with half the ricotta mixture and season with a pinch of salt and pepper. Repeat entire process. Top with a third layer of noodles, then add remaining heavy cream. Top with remaining mozzarella and reserved mushroom slices.
-
Spray a piece of foil with cooking spray and cover dish. Place casserole dish on prepared baking sheet. This is to collect drips and make it easier to handle lasagna. Bake 20 minutes, or until bubbly. Remove foil, switch oven to broiler, and broil 3-5 minutes, or until top is brown and bubbly. Broiler heat levels vary, so watch lasagna closely to avoid burning!
-
Top lasagna with reserved basil pesto. Rest 5 minutes before slicing and serving.