date: 2020-06-10T02:32:33.465Z
image: https://img-global.cpcdn.com/recipes/6369715614121984/751x532cq70/spinach-lasagna-with-sun-dried-tomato-sauce-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6369715614121984/751x532cq70/spinach-lasagna-with-sun-dried-tomato-sauce-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6369715614121984/751x532cq70/spinach-lasagna-with-sun-dried-tomato-sauce-recipe-main-photo.jpg
author: Amelia Lloyd
ratingvalue: 3
reviewcount: 9
recipeingredient:
– “2 tbsp olive oil” – “2 tsp olive oil” – “1 1/2 tbsp allpurpose flour” – “2 clove garlic minced” – “1 cup plain soy milk” – “1 cup vegetable stock or chicken stock” – “2 Green onions including tender green tops sliced” – “1/2 cup drypacked sundried tomatoes soaked in water to rehydrate and chopped” – “10 oz fresh mushrooms sliced” – “1 shallot minced” – “1 tbsp chopped fresh parsley” – “1/4 tsp salt” – “6 cup baby spinach leaves chopped” – “2 cup nonfat ricotta cheese” – “3/4 cup fat free parmesan cheese” – “1 egg white” – “12 no boil spinach lasagne sheets about 7 by 3 12 inches” – “1 tbsp chopped basil for garnish”
recipeinstructions:
– “Preheat the oven to 375°F” – “In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside.” – “In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.” – “In the same pan heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.” – “In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside.” – “Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.”
categories:
– Recipe
tags:
– spinach – lasagna – with
katakunci: spinach lasagna with
nutrition: 235 calories
recipecuisine: American
preptime: “PT34M”
cooktime: “PT36M”
recipeyield: “4”
recipecategory: Dinner

![Spinach Lasagna with Sun-Dried Tomato Sauce](https://img-global.cpcdn.com/recipes/6369715614121984/751x532cq70/spinach-lasagna-with-sun-dried-tomato-sauce-recipe-main-photo.jpg)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, spinach lasagna with sun-dried tomato sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Spinach Lasagna with Sun-Dried Tomato Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Spinach Lasagna with Sun-Dried Tomato Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook spinach lasagna with sun-dried tomato sauce using 18 ingredients and 6 steps. Here is how you can achieve it.

##### The ingredients needed to make Spinach Lasagna with Sun-Dried Tomato Sauce:

1. Take 2 tbsp olive oil 1. Get 2 tsp olive oil 1. Make ready 1 1/2 tbsp all-purpose flour 1. Take 2 clove garlic, minced 1. Get 1 cup plain soy milk 1. Prepare 1 cup vegetable stock or chicken stock 1. Take 2 Green onions, including tender green tops, sliced 1. Take 1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, and chopped 1. Take 10 oz fresh mushrooms sliced 1. Make ready 1 shallot, minced 1. Make ready 1 tbsp chopped fresh parsley 1. Prepare 1/4 tsp salt 1. Take 6 cup baby spinach leaves, chopped 1. Get 2 cup nonfat ricotta cheese 1. Prepare 3/4 cup fat free parmesan cheese 1. Get 1 egg white 1. Prepare 12 no boil spinach lasagne sheets, about 7 by 3 1/2 inches 1. Make ready 1 tbsp chopped basil for garnish

##### Instructions to make Spinach Lasagna with Sun-Dried Tomato Sauce:

1. Preheat the oven to 375°F 1. In a saucepan heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from heat and stir in the green onions and sundried tomatoes. Set the sauce aside. 1. In a large non stick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool. 1. In the same pan heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly. 1. In a large bowl beat together the ricotta, 1/2 cup of parmesan, and the egg white. Stir in the spinach and set aside. 1. Lightly coat a 9 by 13 baking dish with cooking spray. Spread half cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

So that is going to wrap this up for this special food spinach lasagna with sun-dried tomato sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!