Thursday, November 5, 2015

Creamy Mushroom and Spinach Lasagna Recipe

Hello everyone!! Back with an scrumptious Italian Pasta recipe -  Creamy Mushroom and Spinach Lasagna that will leave you wanting for more. Its rich, creamy, indulging and bonus freezer friendly. Another plus point, I have used store bought Pasta Sauce to cut down on the cooking time. Now you can whip up a comforting and delicious meal in no time. Its a big batch too so definitely suitable for large gatherings and parties/potlucks too. 


I love making homemade pasta sauce from scratch and storing/freezing it for use as needed. But there are days when you freezer stock runs out and you are pressed for time to make from scratch. The best store bought alternative to homemade is a RAGU Pasta Sauce that is made using fresh ingredients just like you would at home. 

While growing up, mom would whip up a creamy baked pasta dish that was filled with cheese and veggies. I've tweaked her recipe to layer the lasagna sheets instead and fill with lots of cheese, veggie combination of mushroom and spinach which never fails and the creamy and rich RAGU Classic Alfredo Sauce. Love making this recipe for my kiddo just the way my mom made it for us. And nothing beats the thought of making a comforting and delicious meal for my Family. 


Some background about RAGU which is a brand of Italian-style sauces. 
Assunta Cantisano is the founder of RAGU pasta sauce and immigrated to America from Italy in 1914 with little more than her family’s Pasta Sauce recipe to her name. Her family’s tradition was to use only the freshest ingredients combined with flavorful herbs, resulting in a delicious pasta sauce. During the Great Depression, Assunta began selling her homemade pasta sauce as a way to help support her family. Word spread quickly about Assunta’s amazing pasta sauce, and soon after RAGU Pasta Sauce was born. You can learn more about Assunta’s journey on the "Meet The Founders Page" on RAGU site 

Now to the recipe...


Ingredients:
1 tbsp butter
1 tbsp olive oil
1 onion finely chopped
2 fat cloves garlic finely chopped
1/2 tsp dry oregano
4-5 fresh basil leaves finely chopped or use 1 tsp dry basil
8oz mushrooms sliced (around 10-12)
4 cups packed spinach leaves roughly chopped
salt and pepper to taste
1 16oz bottle of RAGU Classic Alfredo Sauce
9-10 lasagna sheets
8 oz Ricotta cheese 
4 cups of shredded mozarella cheese
1 cup shredded parmesan cheese
3 tsp dry parsley leaves

Method:
Preheat oven to 350F. In a pot boil water and to it add the lasagna sheets. Cook as per package instruction around 8 minutes. Drain, wash with cold water to prevent them from cooking further and keep aside. In a saute pan add the butter and oil. Once butter has melted add the garlic and saute for a minute. Make sure not to burn the garlic or else it will turn bitter. Then add the onions and saute till translucent. 


Next add the mushrooms and cook till they shrink and start oozing water. Now add salt, pepper and cook for another 1-2 minutes. Then add the spinach. once its softens add the oregano and basil leaves. Cook for another 1-2 minutes until the Spinach is almost cooked.


To Layer the Lasagna :
In a 9X13 baking dish, spread half of the RAGU Classic Alfredo Sauce at the bottom. spread evenly and top it with lasagna noodles. Add as many noodles as required to cover the dish, I used 2 and half. Then top it with half of the ricotta cheese followed by half of the spinach mushroom filling, 1 cup mozzarella and 1/4 cup Parmesan cheese and 1 tsp parsley.


Next layer will be noodles, remaining half ricotta cheese, mushroom spinach filling, 1 cup mozzarella, 1/4 cup parmesan and 1 tsp parley. Last layer is noodles, half of the RAGU Classic Alfredo Sauce, 1 and 1/2 cups mozzarella, 1/2 cup Parmesan and 1 tsp parsley. Bake at 350 for 30-40 minutes until the cheese has melted. Broil on high for 2 mins for browning the cheese.






Notes: 

  • You can add veggies of choice to this pasta dish. 
  • for freezing the Lasagna, layer it in a freezer and oven safe baking dish. Cover it with a plastic wrap and aluminium foil and freeze it. For baking it, simply bake in oven for an additional 10-15 mins or as required. 
  • For making this dish ahead of time, layer it in an oven safe baking dish and cover and keep. When its time, uncover, bake and serve. 


FOOD.COM contest Alert!!
There is a sweeps contest running on Food(dot)com! The contest is titled Ready. Set. Cook! This is your chance to create new recipes with Ragu Pasta Sauce and a set list of ingredients to win cash prizes of up to $3000! This is a great opportunity so don't miss it. Be sure to Check it out. Hurry Contest ends 30th Nov. 

That's it, our rich and Creamy Mushroom and Spinach Lasagna Recipe using RAGU Classic Alfredo Sauce is ready. Serve hot with sprinkle of chilli flakes if required. Enjoy!!






Happy Cooking!!
Shweta


3 comments:

  1. Lasagna Looks super yummy and cheesy.last week I too prepared lasagna with spinach and chicken...

    Sowmia - Sowmia's Galley

    ReplyDelete
    Replies
    1. Thanks Sowmia, Love spinach and chicken combination. Sure tasted yummy.

      Delete
  2. I made my own Alfredo as I don't care for the nutmeg in the store bought stuff - good recipe

    ReplyDelete

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