Fresh Spinach and Sun-Dried Tomato Lasagna Recipe
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Fresh Spinach and Sun-Dried Tomato Lasagna

By: MARBALET  
"This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment."

Rating: This weblink has been rated 39 times with an average star rating of 4.7 Read Reviews (30)

Rate/Review | 1,381 people have saved this

What to Drink?

Wine Sangiovese
 

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (16 ounce) package lasagna noodles
  • 1 1/2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 3/4 pound mushrooms, chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 sun-dried tomatoes, chopped
  • 1 teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 1/3 cup all-purpose flour
  • 3 cups heavy whipping cream
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 8 cups spinach, rinsed
  • 1 cup grated Parmesan cheese

Directions

  1. Cook lasagna in boiling salted water in a large pot until al dente. Drain.
  2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
  3. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
  4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
  5. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 668 | Total Fat: 41g | Cholesterol: 132mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2003 by COZYCUISINE 
As a personal chef, this is a client favorite. And I've gotten some clients on diets approval... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by AUNTIE LEAH 
I brought this to a big party and it was a big hit! One suggestion: Let the cream mixture... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by COURTNEYSUNSHINE 
Very good recipe, but next time I would probably omit the cream. When combined with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2002 by MEGANSTOCK 
THIS IS ONE OF THE BEST LASAGNAS I HAVE EVER MADE. I USED MILK INSTEAD OF CREAN THOUGH. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2003 by PHYLLIS J. FIORITO 
My daughter was coming to dinner and informed all of us she had become a vegetarian. I was at... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by trish 
My family loves this recipe - they say it tastes even better the second day. Takes work to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2003 by LRANDALL12067 
I made this for a friend who is allergic to mushrooms so I omitted them. I added cream of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2008 by DC Girly Girl 
Oh, hello! Yum, Yum, Yum!!! I added one minced jalapeno, 3X the sun dried tomatoes, fresh... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2002 by AUJOSH 
We sauteed chicken and mushrooms in olive oil and white wine and added it to the lasagna, made... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2002 by Ifyoulovefoodyoullloveme 
This was a good recipe but the sauce was too watery and didnt taste much of tomato. but it was... MORE

 
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